Walnut and Semolina Pudding
Finely chop half of the walnuts and caramelize in a saucepan with a little sugar.
Pour the milk into the caramelized walnuts and remove the saucepan from heat as soon as a light brown "skin" forms on the surface. Transfer the mixture to a bowl. Repeat this procedure 5-6 times.
Pour the remaining milk into a pot and mix with the semolina, walnut-milk mixture, sugar, butter, cardamom, lemon peel and cinnamon. Bring to a boil while stirring.
Grease a mold with butter and pour the mixture into it. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15 minutes.
Sprinkle the baked pudding with the remaining walnuts and cherry jam while still hot. Serve immediately.