Thinly grate the lemon zest and set aside. Squeeze the juice from the lemon and mix with the raisins in a small bowl. Leave to rest for about thirty minutes.
Bring the milk to the boil with the salt. While stirring, slowly pour in the semolina. Allow to swell on a low heat for 12 to 15 minutes, stirring frequently.
Remove the frying pan from the heat. Stir in butter, sugar, vanilla sugar, grated lemon zest and drained raisins. Rinse the portion moulds with cold water and pour the semolina into them. Leave to cool for at least 120 minutes.
Lightly toast the flaked almonds in a dry frying pan without adding any fat.
To serve, gently loosen the edge of the puddings with your fingers and turn the puddings out onto plates. Sprinkle with flaked almonds and drizzle with raspberry syrup or a fruit sauce, if desired.
Raspberry syrup, which was not quite as sweet and especially more fruity than today’s ready-made product. Therefore, it is recommended to add a little freshly squeezed juice of a lemon to the latter. Instead of raisins, you can also add small diced dried apricots to the pudding form.
Tip: You can also use the large, meatier raisins instead of raisins for once!