I've been trying a few recipes from Pellegrino Artusi's cookbook and there's this pudding that I can't stop myself from making ... repeatedly. If you read through the ingredients you'll notice that there's nothing you can't find in your everyday pantry. It's that type of dessert that's not too sweet and not too dull, capable to fill a sudden urge for something good in just a few moves. It may be for this reason why I find myself making it so often. The truth is, it's simple and for this, it reveals to be unexpectedly delicious.
What makes this dessert so special, and far from boring, is the texture, given by the rustic consistency of the semolina. The slight citrus aroma and the scent of liquor combine in all simplicity to perfection. Nothing else is needed if not a sweet burst of fruitiness, immediately satisfied by the bites of cranberries - my only adaption to Artusi's original recipe, where he uses raisins. Not to be taken for granted is the final touch to generously butter and dust the mold with breadcrumbs, it renders a vague caramelized crispness to this pudding. A detail of minimal importance which returns a great result.
Some add candied fruit, but Artusi makes a note and states that too much condiment often ruins the final result. I believe he is right!
BUDINO DI SEMOLINO CON MIRTILLI ROSSI
Milk 800 ml
Semolina 150 gr
Sugar 100 gr
Cranberries (100 gr) * Artusi uses raisins
Butter 20 gr
Rum 3 tbsp
Salt, a pinch
Prepare a mold for the pudding, butter and dust with breadcrumbs. Heat oven to 180°C.
In a small pot, add all ingredients and whisk. Place the pot on the stove and turn on the heat, let the mixture simmer for a few minutes, stirring constantly. As the mixture starts to slightly thicken, pour it in the previously buttered mold and place in the oven for approximately 30 minutes, or as soon as the pudding rises and reaches a golden color.