Orange and Passion Fruit Puddings

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease 4 ramekins (3 cm deep, 10 cm diameter) with butter and sprinkle with breadcrumbs.

Place the milk and juice in a pot along with a pinch of salt and the lemon zest and bring to the boil. Stir in the semolina and leave to steep. Remove from the heat and leave to cool until lukewarm.

Beat the egg whites and the vanilla sugar until stiff and mix together the butter and 2 tbsp sugar until frothy. Gradually add the egg yolks and the remaining sugar to the butter mixture until a good foamy consistency is achieved. Then stir in the semolina mixture and finally fold in the egg whites.