The Australian Women’s Weekly Food Magazine

BAKED RICOTTA PUDDINGS WITH ORANGE & DATE SALAD

PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERAT­ION) SERVES 4

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1 medium orange (240g) 1 medium blood orange (240g) 600g firm fresh ricotta 3 free-range eggs

⅓ cup (80ml) pure maple syrup ½ teaspoon ground cinnamon 4 fresh dates (80g), seeded, torn 2 tablespoon­s pine nuts, toasted thyme sprigs, to serve

ORANGE SYRUP

½ cup (125ml) freshly squeezed

orange juice

2 tablespoon­s pure maple syrup 1 cinnamon stick

½ teaspoon fresh thyme leaves

1 Preheat oven to 180°C/160°C fan. Grease four ¾ cup (180ml),

10cm ovenproof dishes.

2 Finely grate rind from orange

(you need 2 teaspoons). Cut the top and bottom from orange and blood orange; cut off the white pith, following the curve of the fruit. Holding the orange, cut down both sides of white membrane to release each segment. Cut blood orange into thick slices. Set aside. 3 Process ricotta, eggs, syrup, rind and cinnamon. Pour mixture into dishes.

4 Bake puddings for 20 minutes or until centre is just firm to touch. Cool to room temperatur­e. Refrigerat­e for at least 1 hour or until cold.

5 Meanwhile, make orange syrup.

6 Serve puddings topped with orange segments, dates, syrup, pine nuts and thyme sprigs.

ORANGE SYRUP

Bring ingredient­s to the boil in a small saucepan. Reduce heat to low; simmer for 10 minutes. Refrigerat­e for 1 hour or until cold. Remove cinnamon stick.

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