I was afraid this recipe was a bit too complicated so Cecelia came over to help me out and I was glad she did. It's always fun to cook with a good friend.
Because I didn’t have a nice 6-cup metal mold, I used an 8” cake pan. It worked fine although the pudding was a bit shallow.
Making the caramel was easy. Here’s the initial syrup followed by the color at which I took the pan off the stove.
We cooked the semolina in the milk for a long time and Cecelia really came in handy with the whisking. Marcella says it will come off the sides of the pan and it never really did but we decided, finally, that it was “done.”
We added the eggs, raisins and candied fruit and baked it off.
After being refrigerated over night and the caramel re warmed a bit, it turned out onto the serving plate very easily.
For me, the pudding was a bit too sweet but my Italian friend, from Bergamo, loved it and said it reminded him of something he’d eaten with rice. I considered that a success.