1. Boil the milk and sprinkle in the semolina
stirring all the time.
2. Add the salt and 2oz/55g sugar, cook for about 5 minutes.
3. Drain the oranges, place most of them, in an ovenproof dish
and pour the semolina pudding over.
4. Whisk the egg whites until stiff and fold in the remaining
sugar.
5. Pour carefully over the pudding and bake in a a moderate oven
(160°C, Gas mark 4) for about 15 minutes until crisp and golden.
6. Decorate with the remaining orange sections.
