Heat the milk in a saucepan; sprinkle in the semolina, and, stirring well, cook for 10 min. Add the butter, honey, lemon rind, ginger, the egg yolks and the breadcrumbs. Beat well. Whisk the egg whites stiffly and stir them lightly into the rest of the ingredients. Turn the mixture into the mould or basin; cover. Steam gently for 1¾–2 hr.