Tuscan pudding







Cook Time

25-30 Min


  • 15g/1⁄2 oz butter
  • 75g/3oz mixed dried fruit
  • 250g/9oz ricotta cheese
  • 3 egg yolks
  • 50g/2oz caster sugar
  • 1 teaspoon ground cinnamon
  • grated zest of 1 orange
  • Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease four mini pudding basins or ramekins with the butter.
  • Put the dried fruit in a bowl and cover with warm water. Leave to soak for 10 minutes.
  • Beat the ricotta cheese with the egg yolks in a bowl. Stir in the caster sugar, cinnamon and orange zest, and mix to combine.
  • Drain the dried fruit in a sieve set over a bowl. Mix the drained fruit with the ricotta cheese mixture. Spoon the mixture into the basins or ramekins.
  • Bake in the oven for 15 minutes. Leave to cool, then refrigerate overnight before serving.
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