Antonio Carluccio, Priscilla Carluccio

Budino di Rosa

Rosa’s Pudding

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Preparation info
  • For

    6

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This is not a pudding made from roses, as the title might lead you to expect, but a wonderful creation of Rosa, the pasta queen of the Ristorante Ardenga in Diolo, Emilia-Romagna. It is simple but highly effective.

Ingredients

  • 1 litre (1¾ pints) milk
  • 300 g (10½

Method

Put the milk and 100 g (3½ oz) of the sugar in a pan, then stir in the flour and chocolate. Stir until smooth and bring to the boil, stirring continuously. Remove from the heat, stir in the lemon zest and egg yolks and mix well.

In a small bowl, mix the liqueur with an equal amount of water. Dip the biscuits briefly in this mixture and use them to line a pudding mould. Pour the milk mix