Boil milk with castor sugar, and gradually add semolina, boil for a quarter of an hour more and stir continually with a wooden spoon, then take the saucepan off the fire, and when it is cooled a little, add the egg yolks and whites, lemon peel, sultanas and rum. Mix well, so as to get it very smooth, pour it into a buttered mould and serve either hot or cold.
If cold, put whipped cream flavoured with stick vanilla round the dish; if hot, a Zabajone.