This recipe started life as Karen Martini‘s croissant and ricotta pudding. But as is always the case when I’m in the kitchen, a bit of situation substitution manages to creep in. This time I replaced the croissant with raisin loaf, the Frangelico with Kahlua and the vanilla bean with vanilla extract. Dare I say my version is better?
- 400 ml full cream milk
- 400 ml pouring cream
- 1 tsp vanilla extract
- 240 gms caster sugar
- 6 eggs
- 20 ml Kahlua
- 600 gms raisin loaf, sliced thickly
- 400 gms Nutella
- 400 gms ricotta
- 50 gms chocolate buttons
- pouring cream, to serve
How To Cook Nutella and Ricotta Pudding
Preheat oven to 180 degrees C. Combine the milk, cream and vanilla extract in a saucepan over medium heat. Bring to the boil and simmer for 5 minutes. In a large bowl, whisk sugar and eggs until combined. Add Kahlua and hot milk mixture and whisk again to create custard mixture.
(Get your kids to) spread Nutella on the raisin loaf slices. Slice ricotta into 1 cm thick slices. Dip raisin loaf slices in custard mixture. Alternate raisin loaf slices and ricotta slices in the base of a 40 cm x 15 cm ovenproof dish. Scatter with chocolate buttons and pour over remaining custard. Bake for 20 to 30 minutes or until golden and slightly puffed. Serve with cream.
- If neither Kahlua nor Frangelico are close to hand, Cointreau works just as well.