Italian ricotta pudding (Budino di ricotta) from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 08, 2021

    I thought this was pleasant but not fabulous. It was definitely quick and easy to put together, however, which was nice. My pudding was 190-195F in the center after baking the recommended time - some liquid from the pudding settled on the bottom of the dish so perhaps that was too long? I skipped the bread crumb coating on the baking dish but I imagine it would have been soggy versus the crisp crust the author describes. Very orange-y from the generous amount of candied orange peel and, as the headnote mentions, not super-sweet. It puffed up like a souffle in the oven and then settled down as it cooled. Top browned quite a bit but tasted fine.

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