Zucotto Pudding

Zucotto Pudding
 
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Ingredients

Ingredients
Method
 
  • Serves 8
  • 200g Savoiardi sponge fingers
  • 150ml almond liquor
  • 40g flaked almonds
  • 500g ricotta cheese
  • 4 tablespoons caster sugar
  • 40g dark chocolate chips
  • 40g candied fruit
  • 1 tablespoon cocoa powder, plus extra for dusting
Line a 1 litre pudding bowl with a double layer of cling film, letting the excess hang over the sides - you'll need this to cover the top of the pudding later.
Place the sponge fingers into a large shallow bowl, pour over the almond liquor and toss to coat. Press three of the soaked sponge fingers into the base of the bowl to make a layer, then line the sides with most of the remaining sponge, pressing firmly so there are no gaps between them (you'll end up with about six fingers for the top).
Gently toast the almonds in a frying pan over a medium-high heat for a few minutes, then set aside. Combine the ricotta and sugar in a large bowl, then add the toasted almonds and chocolate chips. Finely chop and stir in the candied fruit, then place half the mixture into the lined bowl. Place half of the reserved sponge fingers on top, pressing down firmly to form a nice, even layer. Stir the cocoa powder through the remaining ricotta mixture and spoon on top, smoothing it out with a spatula. Finish with a final layer of the sponge fingers, then cover with the excess cling film, pressing down firmly on the pudding so it's nice and compact. Cover with a plate and place a heavy weight on top - a few tin cans work well, then place in the fridge to set overnight.
The next day, carefully peel away the cling film, then turn the pudding out onto a large serving plate. Remove the cling film, dust over some cocoa powder, slice up and serve with a cold glass of Prosecco.
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Zucotto Pudding

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This recipe was uploaded by FoodTube

 
 
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Method


Line a 1 litre pudding bowl with a double layer of cling film, letting the excess hang over the sides - you'll need this to cover the top of the pudding later.
Place the sponge fingers into a large shallow bowl, pour over the almond liquor and toss to coat. Press three of the soaked sponge fingers into the base of the bowl to make a layer, then line the sides with most of the remaining sponge, pressing firmly so there are no gaps between them (you'll end up with about six fingers for the top).
Gently toast the almonds in a frying pan over a medium-high heat for a few minutes, then set aside. Combine the ricotta and sugar in a large bowl, then add the toasted almonds and chocolate chips. Finely chop and stir in the candied fruit, then place half the mixture into the lined bowl. Place half of the reserved sponge fingers on top, pressing down firmly to form a nice, even layer. Stir the cocoa powder through the remaining ricotta mixture and spoon on top, smoothing it out with a spatula. Finish with a final layer of the sponge fingers, then cover with the excess cling film, pressing down firmly on the pudding so it's nice and compact. Cover with a plate and place a heavy weight on top - a few tin cans work well, then place in the fridge to set overnight.
The next day, carefully peel away the cling film, then turn the pudding out onto a large serving plate. Remove the cling film, dust over some cocoa powder, slice up and serve with a cold glass of Prosecco.
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