Walnut pudding

Difficulty: medium
Baking time: 30-35 minutes
Preparation time: 15 minutes
Serves: 6

This walnut pudding is a fresh, summery dessert. The combination of subtle flavours and crunchy walnuts makes this a stand-out sweet treat.

This is a pudding for true connoisseurs. Perfect with a glass of fine Nocino liqueur.


160 g semolina · 220 g walnuts · 120 g shelled hazelnuts · 180 g icing sugar · three eggs · 1 litre of milk · 500 ml single cream · four bitter almonds · 1 sachet of vanilla · brandy


In a mortar, grind the walnuts, the toasted and peeled hazelnuts and the shelled bitter almonds with 30 g of icing sugar.
Heat the milk and the single cream together, adding 100 g of icing sugar, the vanilla and a small glass of brandy, mix and bring to the boil. Pour in the semolina and cook, stirring continuously until the mixture has thickened.
Add the ground walnuts, hazelnuts and almonds, the egg yolks and, finally, the whipped egg whites. Place the remaining icing sugar over the heat with a spoonful of water and allow to caramelise, then pour into a pudding dish, rotating the dish in your hands so that the caramel spreads evenly.


Pour the semolina mixture into the pudding dish and cook in a bain-marie over a moderate heat for 35-40 minutes.
Serve the pudding cold.