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Ricotta and semolina budino with candied cumquats

You'll need

55 gm (¼ cup) semolina 400 gm ricotta 80 gm (½ cup) pure icing sugar 4 eggs, 3 separated ½ lemon, finely grated rind only Large pinch finely grated fresh nutmeg   Candied cumquats 300 gm caster sugar 500 gm cumquats


  • 01
  • For candied cumquats, combine caster sugar and 300ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add cumquats, reduce heat to low and cook until transparent (25-30 minutes).
  • 02
  • Preheat oven to 180C. Bring 1 cup water to the boil in a small saucepan. Add semolina in a thin, steady stream, whisking, until incorporated. When bubbles appear, remove from heat and pour semolina onto a plastic tray to cool.
  • 03
  • Using an electric mixer, beat ricotta, icing sugar, 1 egg and 3 egg yolks, lemon rind and nutmeg until combined, then add semolina and beat to just combine.
  • 04
  • In a separate bowl, whisk eggwhites until soft peaks form. Fold through ricotta mixture, then spoon into a buttered and floured 1½-litre pudding mould and bake until cooked through, when a skewer withdraws clean (35-40 minutes). Invert and serve immediately with candied cumquats.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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