Fresh ricotta is a treat. Especially when cooked as an old fashioned ricotta pudding with lots of dried candied fruit.
250 g ricotta
100 ml milk
1 tbsp flour
2 tbsp raisins
2 tbsp rum
100 g succade
100 g candied cherries
1 lemon – grated peel
3 tbsp powdered sugar
1 tsp cinnamon
Soak the raisins in rum.
Heat the milk in a casserole, stir and sprinkle with flour till you have a thick paste.
Separate 2 eggs and whisk the whites until they form white tops
Mix ricotta with powdered sugar 1 egg and 2 egg yolks.
Stir the cooled flour-milk paste with the ricotta mixture.
Add raisins, succade, candied cherries and grated lemon peel.
Fold the beaten egg whites in the ricotta mixture
Grease a pudding pan thoroughly and dust it with flour.
Pour in the ricotta mixture.
Bake in water bath at 175 C / 350 F for 1 hour
Leave to cool before you remove the pan (It can be quite tricky, so try to loosen it around the edges first)
Let the ricotta pudding cool before serving.