Prep time:


Cooking time:

1 h



Wine pairing:

Panizzi Passito di Toscana IGT

Semolina pudding

Boil the milk with sugar, 2 glasses of water, lemon zest and a pinch of salt. Pour the semolina gradually, mixing well. Cook for 20 minutes stirring continuously so no lumps will form.  When is cooked, let it cool down a little.


In the meantime, soak the raisins in the rum, whisk two egg whites and melt the butter. When the semolina has cooled down, add the egg yolks, the raisins with the rum, cedar and melted butter. Mix well. Finally add the two whipped egg whites. Grease the baking tray with butter, pour the dough and bake in the oven at medium temperature for 40 minutes. Decorate it with apple slices and mint leaves.

Ingredients (6 people): 250 g of semolina, 200 g of sugar, 1 l of milk, 4 eggs, 100 g of butter (plus some to grease the tray), 30 g of candied citron, 50 g of raisins, zest of 1 lemon, 1 small glass of rum, salt; apple wedges and mint leaves to decorate.