Budino di semolino from Twelve: A Tuscan Cookbook by Tessa Kiros
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 cu...
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Cooking tools:
- Oven
- Saucepan
- Wooden spoon
- Mixing bowl
- Baking dish
- Grater
- Chef's knife
Ingredients
- 50 g (1¾ oz) butter, plus a little extra for greasing
- 150 g (5½ oz) caster (superfine) sugar
- 150 g (5½ oz) fine semolina
- 250 ml (1 cup) water
- 1 litre (4 cups) milk
- 4 tablespoons Marsala or port
- 100 g (3½ oz) sultanas
- 125 ml (½ cup) cream
- 200 g (7 oz) good quality, unsweetened dark chocolate
- fine breadcrumbs for lining the cake tin
- 4 eggs, separated
- grated zest of 1 small lemon
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