Name: Ricotta scone pudding
Cook time: 45 min
Total time: 45 min
Ingredients: 6 fruit scones, halved; 20 gram butter; 2 tablespoon honey; 1 cup frozen mixed berries; 250 gram tub smooth ricotta; 1 cup milk; 150 millilitre cream, plus extra, to serve; 3 eggs; 1/2 cup caster sugar; 3 egg-yolks; 1 orange, finely grated zest; icing sugar, for dusting

Ingredients

6 fruit scones, halved

20 gram butter

2 tablespoon honey

1 cup frozen mixed berries

250 gram tub smooth ricotta

1 cup milk

150 millilitre cream, plus extra, to serve

3 eggs

1/2 cup caster sugar

3 egg-yolks

1 orange, finely grated zest

icing sugar, for dusting

Method

1.Preheat oven to moderate, 180°C. Lightly grease a shallow 6-cup baking dish.

2.Brush scones with combined butter and honey. Arrange in rows in dish slightly overlapping. Insert berries and dollops of ricotta between slices.

3.Pour milk and cream into a small saucepan. Stir over a medium heat until almost boiling.

4.In a large bowl, whisk eggs, sugar and yolks together. Gradually add hot milk mixture, whisking constantly until combined. Stir in zest. Carefully pour over scones. Set aside 5 minutes.

5.Cover dish with foil. Bake 20 minutes. Remove toil and bake a further 15-20 minutes, until firm.

6.Serve pudding hot, dusted with icing sugar and accompanied with extra cream.

Also try using other sweet scones, or even muffins.
Note

Woman's Weekly Food

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Ingredients

Method

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