Chef's Recipes

Budino e saba

It's time for dessert with this pudding with red grape juice sauce.

By Anna Maria Eoclidi
  • Serves 6
  • 45 mins preparation
  • 1 hr 10 mins cooking plus cooling
Budino e saba
Budino e saba

Pudding with cooked red grape juice


  • 1.25 litres (5 cups) milk
  • 1 lemon, zested rind only
  • 7 cloves
  • 2 cinnamon quills
  • 1 vanilla bean, split and seeds scraped
  • 165 gm (¾ cup) caster sugar
  • 10 gm unsalted butter
  • 5 eggs
  • 2 egg yolks
  • To serve: red grapes, halved
  • 750 ml (3 cups) mosto (see note)


  • 1
    Combine milk, zest, cloves, cinnamon and vanilla bean and seeds in a saucepan. Bring to the boil over medium heat and cook until reduced to 750ml (12-15 minutes). Remove from heat, add sugar and stir to dissolve. Cool.
  • 2
    Preheat oven to 180C. Grease six 1-cup capacity heatproof ramekins with butter. Stir milk mixture and pour through a fine seive into a mixing bowl, discarding solids. Whisk in the eggs and yolks then pour into ramekins. Cover ramekins with foil, place in a tea towel-lined baking dish, making sure they are not touching each other. Fill baking dish with boiling water three-quarters up the sides of the ramekins and bake until a knife inserted withdraws clean (40-50 minutes). Cool for 15 minutes, remove from baking dish and refrigerate until chilled (1-2 hours).
  • 3
    Meanwhile for the saba, boil the mosto in a small saucepan over high heat until reduced by half (20-30 minutes). Cool.
  • 4
    To serve, invert puddings, pour a little saba over, garnish with a few grapes and serve immediately.


Mosto is the Italian for fresh grape juice. Anna Maria uses Robinvale red grape juice.
Drink Suggestion: Vin santo.

  • Author: Anna Maria Eoclidi