COMBINE the milk, semolina and butter in a saucepan and bring to the boil, stirring continuously, then transfer to a bowl and place plastic wrap on the surface to prevent a skin from forming. Cool slightly
BEAT the PHILLY, orange and lemon rind and spices until smooth. Whisk together the eggs and sugar then add to the PHILLY mixture and beat to combine. Add the semolina and mix until smooth. Pour into a greased 1 litre round casserole dish
BAKE in a moderately hot oven 190°C for 45-50 minutes or until cooked when tested. Stand for 10 minutes
MELT the extra butter in a frypan and cook the pears for 3-4 minutes or until beginning to colour. Add the brown sugar and cook for 2 minutes, add the pomegranate molasses and cook for 1 minute. Serve warm with icing sugar dusted pudding and cream
