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Ingredients
Ricotta
- 1800 g full cream milk
- 80 g white vinegar
Stewed rhubarb and raspberries
- 300 g rhubarb, cut into pieces (4 cm)
- 100 g frozen raspberries
- 140 g caster sugar
- 1 orange, juice only
- 20 g lemon juice
- 1 vanilla bean, cut into halves lengthways and seeds removed
Bread and butter pudding
- butter, for greasing
- 12 slices fruit bread, day-old (approx. 750 g - see Tips)
- 1 orange, zest only, no white pith
- icing sugar, for dusting
- 50 g rhubarb, thinly sliced (½ cm)
- 4 eggs
- 160 g full cream milk
- 220 g pouring (whipping) cream
- 50 g brandy
- 50 g caster sugar
- raw sugar, for sprinkling
- Nutrition
- per 1 portion
- Calories
- 3272.8 kJ / 779.2 kcal
- Protein
- 24.4 g
- Carbohydrates
- 94.8 g
- Fat
- 34.1 g
- Saturated Fat
- 20.1 g
- Fibre
- 4.3 g
- Sodium
- 339.6 mg
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