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How to make Marsala bread and butter pudding with fig and ricotta

Yield = 12
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

Ingredients

  • 2 small baguettes (ficelle), cut into 1cm-thick slices
  • 300g dried figs, stems trimmed, finely chopped
  • 180ml (3/4 cup) marsala, sherry or port
  • 500ml (2 cups) milk
  • 300ml pouring cream
  • 1 vanilla bean, split, seeds scraped
  • 220g (1 cup) caster sugar
  • 6 egg yolks
  • 6 eggs
  • 100g milk chocolate, (see note) chopped
  • 300g fresh ricotta (see note)
  • 1/2 orange, zested
  • 8 amaretti biscuits, (see note) crumbled
  • 255g (3/4 cup) orange marmalade, warmed
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve

Method

  • Step 1 Preheat oven to 180C. Grease a 6cm x 26cm x 37cm roasting pan. Place slices of baguette, slightly overlapping, in rows in the pan.
  • Step 2 Place figs and marsala in a small saucepan. Boil for 5 minutes over medium heat or until liquid is almost absorbed.
  • Step 3 To make custard, place milk, cream, and vanilla bean and seeds in a pan and slowly bring almost to the boil over low heat. Meanwhile, whisk sugar, egg yolks and eggs in a large bowl until combined. Whisking continuously, gradually add the hot milk mixture to the egg mixture. Discard the vanilla bean.
  • Step 4 Place figs and chocolate between bread slices, then tuck chunks of ricotta randomly between slices. Scatter with zest and amaretti, then ladle custard over to moisten. Leave for 10 minutes for bread to absorb custard.
  • Step 5 Place the pan in a larger roasting pan filled with enough boiling water to reach one-third up the side of the pudding pan. Bake for 1 hour or until the custard just sets.
  • Step 6 Brush pudding with marmalade and dust lightly with icing sugar. Serve with vanilla ice-cream.