Budino di savoiardi
Lady finger pudding cake (savoiardi pudding)
This pudding with savoiardi (lady fingers) biscuits is a very simple and natural dessert. In Italy we are used to add savoiardi (lady fingers) biscuits to many desserts. The presence of savoiardi (lady fingers) biscuits in this sweet preparation makes firmer the classical pudding structure. Besides it tastes fantastic! Everyone will like this lady finger pudding cake but especially your children. Interested in other Italian cakes and desserts?
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- 50g (1 3/4 ounce) sultanas
- 40g (1 1/2 ounce) candied cherries
- 100ml (3 1/3 fluid ounces) rum
- 300g (10 1/2 ounces) savoiardi biscuits (lady fingers)
- 4 eggs
- 2 egg yolks
- 200g (7 ounces) sugar
- 1/2 teaspoon vanilla powder
- 1 organic orange
- 1l (2.1 oints - 4 1/4 cups) skimmed milk
- 30g (1 ounce) unsalted butter
- Time:
preparation: 20 minutes
plus soaking time for sultanas
cooking: about 60 minutes
total time: 1h 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 282 (kCal) 15 % GDA (*) - 1180 (kJ)
Protein: 7.8 (g) 16 % GDA
Total fat: 5.6 (g) 8 % GDA
Total carbohydrate: 45.8 (g) 17 % GDA
Sugars: 37.3 (g) 42 % GDA
Lady finger pudding cake recipe
Prepare sultanas and candied cherries. Soak sultanas in warm water for about 20-30 minutes.
Then squeeze them very well.
Meanwhile chop the candied cherries.
Mix the candied cherries with sultanas in a cup and pour in the rum. Stir and put apart.
Prepare the biscuits into the mold. Grease with the butter a quite high cylindrical mold of 20 cm in diameter.
Arrange the lady fingers in a first layer. We usually make four layers with this amount of lady fingers.
Spread over one third of raisins and candied fruit squeezed from the rum.
Make a second layer of biscuits and spread another third of raisins and candied fruit.
On the third layer of biscuits finish distributing candies and raisins.
Complete with the fourth layer of biscuits. Never press the lady fingers.
Prepare the milk-and-egg mixture. Grate the orange peel after washing it and put apart.
Shell the eggs in a bowl and then add the 2 egg yolks and sugar. Beat the mixture for a long time by hand or with electric mixer until it becomes white and foamy. Now add the vanilla powder and grated orange rind to this and then milk little by little, stirring constantly.
The last step. Pour the milk and egg mixture on the layers of lady fingers gently and let it soak all the cookies well (it takes about 10 minutes). Press gently the last layer with the back of a spoon if this does not happen.
Turn on the oven and set it to 150°C.
Place your mold into another container with water and bake in the preheated oven.
Cook for about 30 minutes in this water bath and then raise the temperature to 170 - 180 ° C.
From this time it takes between 45 to 60 minutes to finish cooking in the same water bath.
At the end of cooking insert a long wood toothpick into the pudding, it should be dry once extracted.
Let the cake cool completely before turning on a serving plate.
You can serve it in this way or garnished on its surface with candied fruit and/or chocolate curls.
Note
- - At Carnival use multicolor candied fruit and garnish the surface with green and red candied cherries.
- - If you have any pudding left chill until the day after.
- - If you prepare this pudding for your children don't soak sultanas and candied fruit in the rum. In this case use the grated rind of two oranges.
If you prepare it only for adults you can sprinkle the lady fingers with the remaining rum.
What's the right wine ?
Our suggestion is: Asti spumante (sparkling wine of Piedmont - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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