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Sanguinaccio Dolce: the original Carnival recipe for the Italian pudding

Total time: 30 Min
Difficulty: Low
Serves: 8 people
By Cookist

Sanguinaccio is an Italian sweet pudding recipe usually enjoyed during the Carnival period. This dessert belongs to the peasant tradition which was traditionally made with fresh pig blood, hence the word that stands for “blood” in English. Today this is no longer the case and with this term we mean a delicious, creamy, silky chocolate cream.

With a thick texture and a spicy note thanks to the cinnamon and vanilla powder, it only recalls the original preparation in color.

Let’s find out how to make a delicious Italian sweet pudding by following our instructions step by step, and serve it as a delicious snack together with other Carnival desserts such as chiacchiere.

Tips for the Italian sweet pudding

In some variants, cornstarch is used instead of flour. The Neapolitan sanguinaccio is made without cornstarch but this ingredient will give the preparation a softer consistency.

For a thicker pudding, you can use potato starch.

If you want to make a gluten-free Italian sweet pudding replace the all purpose flour with potato starch or rice flour.

You can flavor your Italian sweet pudding by adding some liqueur, as you prefer.

How to store Sanguinaccio Dolce

The Italian sweet pudding can be stored in the refrigerator for about 7 days, transferred to a special jar with an airtight seal.

500 ml
All-purpose flour
2 tbsp
Granulated sugar
250 g
30 g
Cinnamon powder
1 tbsp
Dark Chocolate
100 g
Unsweetened cocoa powder
70 g
Vanilla Extract
1 tsp

How to make Sanguinaccio

Combine the all purpose flour, cocoa powder and granulated sugar in a saucepan, then amalgamate them well.

Pour in the milk and mix thoroughly with a whisk to avoid the formation of lumps.

Flavor with cinnamon and vanilla, then put on the stove and cook, stirring constantly with a wooden spoon, until the mixture is creamy and thick.

Chop the dark chocolate with a knife.

Add the chopped dark chocolate to the previously prepared mixture and amalgamate perfectly.

Finally, stir in the butter, cut into cubes. Turn off the heat, pour the Italian sweet pudding into a low and wide pan and cover with a sheet of cling film. Allow to cool to room temperature, then transfer to jars and refrigerate for at least 2 hours.

Just before serving, pour the Italian sweet pudding into the bowls and serve it with Carnival sweets.

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