Warm Italian semolina budino are the perfect vehicle for a zingy hit of tangy citrus. The two are a match made in heaven. Learn how to make this amazing little dessert…
I first ate this dessert in a small restaurant, Franco Choo in Melbourne way back in 2011. The restaurant is long since closed but I was so impressed I've been making them myself ever since!
Budinos! A soft, sweet baked pancake.
The budino (or pudding) is warming, rustic and incredibly tasty. It's most definitely my kind of dessert. It's a not-too-sweet kind of affair, similar to a Dutch Baby style pancake or clafoutis. Made with Semolina, the flavour and texture is wonderfully unique. A little pudding-like, but light and not stodgy. The texture and sweetness levels are perfect alongside a tart citrus burst to counteract.
Orange, tangerine, clementine, tangelo, grapefruit?
Take your pick!
The original budino recipe used blood orange, which I'll use if I can get hold of them, but most citrus will work extremely well. I usually settle on what's easiest to find, which is invariably orange. As I type this recipe, sumo tangerines are in season, which are amazing but the last time I used pink grapefruit and I often use tangelos or at a push mini tangerines. You get the gist... citrus!
While we're on the subject of citrus, for a wonderful hit of lime or lemon zinginess, you really should try my wonderful Turkish Lime Yoghurt cake. It's one of my favourite things to eat. Period.