Bring the orange juice (from two oranges) and sugar to a boil, reduce the heat to medium and simmer for 10-15 minutes until syrupy. Transfer to a small jug to cool completely.
To Make the Budino
Grease a tray of medium muffin tins with butter then sprinkle in some flour to line each mould. Tap off the excess flour and set aside. Zest half of the remaining orange then peel and segment the fruit. Set aside separately.
Preheat oven to 355ºF/180ºC
Heat the milk in a saucepan until just about to boil. Pour in the semolina gradually, stirring all the while. Quickly add the sugar, butter, salt and orange zest and continue to stir.
Cook for 10 minutes, stirring constantly to avoid sticking. The semolina will become very thick and glutinous. Remove from the heat and leave for 10 minutes to cool before beating in the egg yolks. Set aside for a further 10 minutes.
Whisk the egg whites to stiff peaks then, using a metal spoon, gently fold into the semolina.
Spoon evenly into about 8-10 moulds then bake in the oven for 35-40 minutes.
They should be slightly golden on top and cooked inside to where a knife comes out clean when pierced into the centre. Leave to cool for a couple of minutes, then turn out the budinos and serve warm.
I like to stack two budinos per serve and top with a little whipped cream. Then drizzle over the syrup with the fruit segments scattered around.