Ricotta pudding
Budino di ricotta
Fresh ricotta is a treat. Especially when cooked as an old fashioned ricotta pudding with lots of dried candied fruit.
Ingredients
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 eggs
3 tbsp powdered sugar
1 tsp cinnamon
Preparation
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.
Other desserts like ricotta pudding
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this sounds delicious – I love ricotta.
it looks like a very nice light fruitcake!
It does, but the texture is quite different.