Guryev Pudding was invented by D. Guryev, Finance Minister under the Russian Empire.
0,7 - 0,8 liters (1 1/4 pint) milk
130 grammas (5 oz) sugar
5 grammas (1/4 oz or to taste) salt
200 grammas ( 8 oz) of semolina
40 grammas (2 oz) of butter
(2 oz) chopped walnuts
canned slices of apples, pears, peaches and berries,
Bring 0.7- 0.8 liters (1 1/4 pint) of milk to the boil, add 50 grammas
(2 oz) of sugar and 5 grammas (1/4 oz or to taste) of salt, and mix. Then sprinkle in 200
grammas ( 8 oz) of semolina, quickly and evenly stirring.
When the mixture begins to thicken lower the heat and simmer for 10 minutes, stirring constantly.
Add 40 grammas (2 oz) of butter, 4 egg whites beaten with 80 grammas (3 oz) of sugar, 40 - 50 grammas (2 oz) of roughly chopped walnuts and a little to this hot mixture, stirring constantly.
Mix thoroughly and pour the mixture into small frying-pans or shallow dishes. Level the surface of the mixture in each pan, sprinkle with sugar and immediately put under a hot grill to turn the sugar to caramel and give it a golden color.
Then put the pan or dishes into a hot oven for 5-7 minutes. Decorate the top layer with boiled, canned or bottled slices of apples, pears, peaches and berries, and also finely chopped roasted walnuts and almonds. Pour some strawberry or other sweet syrup over the fruit (you can use the syrup from bottled or canned fruit or from jam).
Serve the pudding in separate dishes, decorating the surface of each one. Cold milk is also served with Guryev Pudding.