BERRY AND RICOTTA PUDDING

This is my take on bread and butter pudding only this is lighter and fresher with the added beauty of berries.

Serves 4

30g butter

3 Tbsp honey

4 large eggs

125ml ricotta

3 Tbsp sugar

250ml milk

½ orange, zested

4 slices of bread, cut or torn into 2cm pieces (approx)

300g fresh or frozen mixed berries, if using frozen defrost and drain

Method

Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.

Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange zest, butter, honey mixture, and bread. Stir to combine. Gently fold in the berries.

Place the ingredients in a 25-cm baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours. This stage is vital to a light and airy pudding as the milk and egg mixture soaks gently into the bread and the bread swells.

Preheat the oven to 160C. Bake the pudding until golden on top and baked through, about 40 minutes.

Let stand for 5 minutes before serving.