(Gâteau de Semoule d’Isabelle)
A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it's still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. "It's easy to make, healthy, and they all, down to the last child, just love it," she said.
It can be served hot, lukewarm, or chilled, and is best the day it is made.
Raisins are traditional, though dates or figs are luscious, too.
