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Ricotta and cream cheese pudding

A recipe from the Good Food collection.


Ricotta and cream cheese pudding
Ricotta and cream cheese pudding
250 g (9 oz/1 cup) cream cheese
125 g (4½ oz/½ cup) fresh ricotta cheese
115 g (4 oz/½ cup) caster (superfine) sugar
125 ml (4 fl oz/½ cup) thick (double/heavy) cream
1 tablespoon honey, warmed
1 teaspoon natural vanilla extract
5 eggs, separated
30 g (1 oz/¼ cup) sultanas (golden raisins)
35 g (1¼ oz/¼ cup) chopped toasted pistachios
grated zest and juice from 1 lemon
fresh berries and pouring (whipping) cream, to serve 


1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 2 litre (70 fl oz/8 cup) capacity ovenproof dish. In a large bowl, beat the cheeses and sugar with electric beaters until smooth. Add the cream, honey and vanilla and beat well. Add the egg yolks one at a time, beating well after each addition. Stir in the sultanas, nuts, lemon zest and juice. Whisk the egg whites in a clean, dry bowl until stiff peaks form, then fold into the pudding mixture. Pour into the prepared dish. Put the dish in a large roasting tin and pour in enough hot water to come halfway up the sides of the dish. Cover the roasting tin with baking paper, then foil, tightly folding the foil around the edges of the tin to seal. Bake for 50–55 minutes, until the pudding is set, puffed and firm. Serve with berries and cream.

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