Italian Pudding Recipes

Make Delicious Old World Puddings Using Traditional Italian Pudding Recipes

Budino di Nocciuole / Pudding of Hazelnuts

Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts.

Put one quart of milk on the fire, and when it begins to boil, put two-thirds pound of lady fingers or macaroons crumbled and let it boil for five minutes, adding a small piece of butter. Rub everything though a sieve and put back on the fire with the nuts to dissolve the sugar. Let it cool and add six eggs, first the yolks, then the whites beaten.

Pour into a mold greased with butter and sprinkled with bread crumbs ground fine. The mold must not be all full. Bake in the oven and serve cold. This will be sufficient for eight or ten persons.

Budino di Farina di Riso / Pudding of Rice Meal

Milk, one quart; rice meal, seven ounces; sugar, four and a half ounces; six eggs, a pinch of salt, taste of vanilla.

First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling; this is done to prevent the formation of lumps. When the meal is cooked add the sugar, the butter, and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

Budino di Patate / Potato Pudding Recipe

This is an easy Italian pudding recipe, and the results are delicious.

Potatoes, big and mealy, one and a half pounds; sugar, five and a half ounces; butter, one and a half ounces; flour, a tablespoonful; milk, half a pint; six eggs, a pinch of salt, taste of cinnamon, or lemon peel.

Boil or steam the potatoes, skin and rub through a sieve. Place them again on the fire with the butter, the flour, and the milk, all poured little by little, stirring well with the ladle; then add the sugar, the salt, and the cinnamon, or lemon peel (just a taste) and mix everything together well.

Remove from the fire and, when the mixture is lukewarm or cold, add the eggs, first the yolks, then the whites beaten. Bake like other puddings and serve hot.

Budino di Limone / Lemon Pudding Recipe

One big lemon; sugar, six ounces; sweet almonds with 3 bitter ones, six ounces; six eggs. Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add the sugar, the almonds skinned and ground very fine, and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like other puddings.

Budino di Mandorle Tostate / Pudding of Roasted Almonds

Milk, one quart; sugar, three and a half ounces; sweet almonds, two ounces; lady finger biscuits, two ounces; three eggs.

First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady fingers, broken in little pieces in the milk, mixing well. After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds.

When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquified sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water. When cooked let it cool and place in icebox before serving.

Budino di Semolina / Semolina Pudding Recipe

Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas, rum, butter, cream, or Zabajone.

Boil one and a half pints of milk with four ounces of castor sugar, and gradually add five ounces of semolina, boil for a quarter of an hour more and stir continually with a wooden spoon, then take the saucepan off the fire, and when it is cooled a little, add the yolks of six and the whites of two eggs well beaten up, a little grated lemon peel, three-quarters of an ounce of sultanas, and two small glasses of rum.

Mix well, so as to get it very smooth, pour it into a buttered mold and serve either hot or cold. If cold, put whipped cream flavored with stick vanilla round the dish; if hot, a Zabajone.