TO SERVE THREE / FOUR
75g (2¾oz) mixed dried fruit
250g (9oz) ricotta cheese
3 egg yolks
50g (1¾oz) caster sugar
1 tsp cinnamon
Finely grated rind of 1 orange
butter to grease pudding basins / ramekins
Lightly grease 3 or 4 mini pudding basins or ramekin dishes with the butter.
Put the dried fruit in a bowl and cover with warm water for 10 minutes.
Put the ricotta cheese and egg yolks in a bowl an mix together. Stir in the caster sugar, cinnamon and orange rind (save some of the rind for decoration).
Drain the dried fruit and mix the fruit with the ricotta cheese mixture.
Spoon the mixture into basins or ramekin dishes.
Bake in a preheated oven at 180C/350F Gas Mark 4 for 15 minutes. The cooking time is for metal pudding basins, if using glass or ceramic ramekins you will need to extend the cooking time by 5 - 10 minutes. The tops should be firm but not brown.
Serve warm or chilled with a dollop of crème fraîche. Decorate the puddings with the remaining orange rind.
May be kept in the refrigerator for 3-4 days.
Variations
Use the dried fruit of your choice.
Soak the fruit for an hour or so in something more interesting than warm water eg white wine, Grand Marnier, Cointreau etc.
Use lemon instead of orange.
Vanila ice cream instead of crème fraîche.
You've used the orange rind, why not segment the orange and serve with the pudding (see links below).
Add 50g(2oz) of ground almonds along with the mixed fruit.
Links on how to segment a orange:
How to section an orange
Knife Skills video - Orange Supreme