Rhubarb and ricotta bread and butter pudding

Rhubarb and ricotta bread and butter pudding

4.4 5 valoraciones

Prep. 20min

Total 2h 30min

6 portions

Ingredientes

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

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 339.6 mg

Proteína 24.4 g

Calorías 3272.8 kJ / 779.2 kcal

Grasa 34.1 g

Fibra 4.3 g

Grasas saturadas 20.1 g

Carbohidratos 94.8 g

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