I ate a variation of this at Melbourne restaurant Franco Choo’s last weekend and was so impressed that I had to make it myself. As luck would have it, the recipe was available online from Franco Choo’s themselves! I changed it up slightly to incorporate the tangy sweetness of tangelo instead of blood orange which is how they served it. You can use either. The budino (or pudding) is warming, rustic and incredibly tasty. The semolina gives it a distinctive, porridgelike flavour which is perfectly married with the sharp, tangy syrup. It’s perfection! It really is.
INGREDIENTS: (serves 4)
1 litre full fat milk
75g fine semolina
75g caster sugar
small pinch salt
25g unsalted butter
1 tangelo (or small orange or blood orange)
2 eggs (separated)
fine breadcrumbs (for lining baking tins)
For the syrup:
2 tangelos (juice of) (or 2 small oranges or blood oranges)
1/2 cup caster sugar
To make the syrup:
Bring the tangelo juice and sugar to a boil, reduce the heat to medium and simmer for 10-15 minutes until syrupy. Transfer to a small jug to cool completely.
To make the budinos:
Grease a tray of medium muffin tins then sprinkle with the breadcrumbs to line each mould. Tap off the excess crumbs and set aside. Zest half the tangelo then peel and segment the fruit. Set aside separately.
Preheat oven to 180ºC / 355ºF
Heat the milk in a saucepan until just about to boil. Pour in the semolina gradually, stirring all the while. Quickly add the sugar, butter, salt and zest and continue to stir. Cook for 10 minutes, stirring constantly to avoid sticking. The semolina will become very thick and glutinous. Remove from the heat and leave for 10 minutes to cool before beating in the egg yolks. Set aside for a further 10 minutes.
Whisk the egg whites to stiff peaks then fold into the semolina. Spoon evenly into about 8-10 moulds then bake in the oven for 35-40 minutes. They should be slightly golden on top and cooked inside to where a knife comes out clean when pierced into the centre. Leave to cool for a couple of minutes, then turn out the budinos and serve warm.
I stacked two budinos per serve and covered in whipped cream and then drizzled over the syrup with the fruit segments scattered around.