Budino di semolino

Name: Budino di semolino (Semolina pudding)
Yield: Serves 10-12
Cuisine: Italian
Ingredients: 100 g (3½ oz) sultanas; 4 tablespoons Marsala or port; 200 g (7 oz) good quality, unsweetened dark chocolate; fine breadcrumbs for lining the cake tin; 125 ml (½ cup) cream; 1 litre (4 cups) milk; 150 g (5½ oz) fine semolina; 250 ml (1 cup) water; 50 g (1¾ oz) butter, plus a little extra for greasing; 150 g (5½ oz) caster (superfine) sugar; 4 eggs, separated; grated zest of 1 small lemon

Semolina pudding

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a very homely, satisfying winter dessert, which you can make even simpler by leaving out the sultanas and liqueur. Also, you can serve this plain without the chocolate, slightly warm and cut into squares or diamond shapes.

Ingredients

100 g (3½ oz) sultanas
4 tablespoons Marsala or port</

Europe
Italy
Dessert
Winter
Mediterranean
January
Vegetarian
Tuscany

Method

Preheat the oven to 180°C (350°F/Gas 4). Soak the sultanas in the Marsala in a small bowl.

Put the milk with the water into a saucepan to boil. Just as it comes to the boil, add the semolina in a thin steady stream, mixing continuously with a wooden spoon to prevent lumps formi