Rhubarb and ricotta bread and butter pudding

Rhubarb and ricotta bread and butter pudding

4.4 5 ratings

Prep. 20 min

Total 2 h 30 min

6 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Stewed rhubarb and raspberries

rhubarb cut into pieces (4 cm)
300 g
frozen raspberries
100 g
caster sugar
140 g
orange juice only
1
lemon juice
20 g
vanilla bean cut into halves lengthways and seeds removed
1

Bread and butter pudding

butter for greasing
fruit bread day-old (approx. 750 g - see Tips)
12 slices
orange zest only, no white pith
1
icing sugar for dusting
rhubarb thinly sliced (½ cm)
50 g
eggs
4
full cream milk
160 g
pouring (whipping) cream
220 g
brandy
50 g
caster sugar
50 g
raw sugar for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 339.6 mg

Protein 24.4 g

Calories 3272.8 kJ / 779.2 kcal

Fat 34.1 g

Fibre 4.3 g

Saturated Fat 20.1 g

Carbohydrates 94.8 g

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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