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    Tuscan Pudding Timmons

    Source of Recipe

    Peter Timmons

    List of Ingredients

    Tuscan Pudding Timmons

    1 tablespoon butter
    1/2 cup mixed dried fruit
    1/4 cup warm brandy
    1 1/8 cups ricotta cheese
    3 egg yolks
    1/4 cup superfine sugar
    1 teaspoon cinnamon
    Finely grated rind of 1 orange, plus extra to decorate
    Whipped cream or whipped topping

    Lightly grease 4 mini ovenproof bowls or ramekin dishes with the butter. Put the dried fruit in a bowl and cover with brandy. Set aside to soak for 10 minutes. Beat the ricotta cheese with the egg yolks in a bowl. Stir in the superfine sugar, cinnamon, and orange rind and mix well to combine. Drain the dried fruit in a strainer set over a bowl. Reserve the brandy. Mix the drained fruit with the ricotta cheese mixture. Spoon the mixture into the bowls or ramekin dishes. Bake in a preheated oven at 350 F for 15 minutes. The tops should be firm to the touch, but not brown. Decorate the puddings with grated orange rind. Serve warm or chilled with a spoon of whipped cream and a drizzle of any leftover brandy.

    Serves 4





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