Semolina Budino with OrangesVisit

I'm not really one who craves desserts. I'm usually so full from my main course that the thought of sugary sweet fills me with slight horror. On the rare occasion that I make my own desserts or eat less savoury stuff, I turn to Italian dessert recipes. Italians don't have an overly sweet tooth, their desserts are balanced and not too sickly saccharine sweet. A good Panna Cotta is one of my favourites as well as this delicious semolina budino (pudding) from Italy.

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! It's most definitely my kind of dessert.

Orange, tangerine, clementine, tangelo, grapefruit?
Take your pick!

The original used blood orange, which I'll use if I can get hold of them but most citrus will work 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!

Budinos! A soft, sweet baked pancake.

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's not too dissimilar to a French clafoutis and very similar to a Dutch baby pancake. It's not a sweet aftertaste - more a slightly savoury sweet which contrasts the tart sweetness of the oranges. It's absolutely divine!

How to make my Semolina Budino with Oranges

Semolina Budino with Oranges
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Servings: 4
Calories: 443kcal


For the Budino

  • 4 cups milk (full fat)
  • 2.5 oz fine semolina
  • 2.5 oz sugar
  • 1 oz butter (unsalted)
  • 2 eggs (yolks separated from whites)

For the Syrup

  • 2 oranges (juice of)
  • ½ cup sugar
  • 1 orange (segmented)

Other ingredients

  • butter (for greasing muffin tins)
  • flour (for dusting muffin tins)


To make the syrup

  • Bring the orange juice (from two oranges) 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 Budino
  • Grease a tray of medium muffin tins with butter then sprinkle in some flour to line each mould. Tap off the excess flour and set aside. Zest half of the remaining orange then peel and segment the fruit. Set aside separately.
  • Preheat oven to 355ºF/180ºC
  • 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 orange 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, using a metal spoon, gently 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 like to stack two budinos per serve and top with a little whipped cream. Then drizzle over the syrup with the fruit segments scattered around.

Nutrition (per serving)

Calories: 443kcalCarbohydrates: 66gProtein: 11gFat: 16gSaturated Fat: 9gCholesterol: 121mgSodium: 187mgPotassium: 530mgFiber: 2gSugar: 64gVitamin A: 912IUVitamin C: 52mgCalcium: 327mgIron: 1mg
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