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Budino al Cocco e Nocciola
Coconut and Hazelnut Pudding
(Budino al Cocco e Nocciola)
 
 
Ingredients:
 
8 oz (225 grams) semolina
8 oz (225 grams) desiccated coconut
8 oz (225 grams) superfine sugar
Grated zest and juice of 1 lemon
2 teaspoons (10 ml) vanilla extract
4 oz (100 grams) unsalted butter
1 pint (568 ml) milk
1 tablespoon (15 ml) plain white flour
1 teaspoon (5 ml) cinnamon
4 oz (100 grams) hazelnuts or almonds
Icing sugar, to serve
Mascarpone cheese or thick double cream, to serve
 
Directions:
 
Pre heat the oven to 350 F. (180 C.)

Put all the ingredients, except the nuts, in a saucepan and mix together.

Slowly bring to a boil, stirring all the time.

Remove from the heat and leave to cool. The mixture at this stage should be thick.

Press the mixture into a Swiss roll tin. (It should be only 1 cm or 1/2 inch thick.)

Roughly chop the hazelnuts or almonds and sprinkle over the top to decorate.

Bake in the oven for 20 minutes.

Lightly dust with sifted icing sugar, cut into squares and serve hot or cold. Accompany with mascarpone cheese or cream. Makes 20 slices.
 
That's it!
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