Rhubarb and ricotta bread and butter pudding – Gourmet Traveller
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The flavours of winter are on show in this rich pudding, featuring fruit toast, rhubarb jam and a brandy-spiked custard. Spoons at the ready.
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Ingredients
- 200 gm firm ricotta
- 30 gm pure icing sugar, plus extra for dusting
- Finely grated rind of 2 oranges
- 16 slices sourdough fruit bread
- 50 gm rhubarb, thinly sliced
- For greasing: soft butter
- 4 eggs
- 250 ml pouring cream (1 cup)
- 185 ml milk (¾ cup)
- 60 ml brandy (¼ cup)
- 55 gm caster sugar (¼ cup)
- For scattering: demerara sugar
- Rhubarb jam
- 400 gm rhubarb, coarsely chopped
- 140 gm caster sugar
- Juice of 1 orange and 1 lemon
- Scraped seeds of 1 vanilla bean
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