by Eva on May 24, 2013
Those days are over, no excuses for bad weekday desserts any more! Pulling back the lid of a yoghurt cup can not be the only easy dessert solution out there. May I introduce you? This is a baked pudding and it is here to help you out with this problem.
First: Baked pudding will surprise you with it’s flexibility in substituting ingredients. Though ricotta is not as fancy as crème fraîche it’s not one of mine refrigerator staples either. There is no ricotta in sight? I just switch to buttermilk or yoghurt or Greek yoghurt or… And the flavors are also up to you. Just plain works just great, no question. But start spinning your imagination a little bit. Just do it for me once. I think about sweet strawberries, chopped and marinated with just a bit of sugar until the juice leaks out and gives you a perfect topping. Next the pudding, Greek yoghurt gives you a taste and texture similar to German cheesecake or rather a little tangy buttermilk as a contrast? It’s up to you! A little lime zest and done. Or a strawberry and rhubarb compote with vanilla flavor in the pudding? Now we are talking.
Second: Baked pudding is easy enough for a week day dessert and delicious enough for spoiling your guests. Period.
Third: Baked pudding leftovers are tempting. Waiting for you in the fridge until the next day and you just have to reheat them in your microwave oven for another weekday dessert.
Forth: Baked pudding is whisked not mixed, no extra equipment needed. Put your bowl on the scale and add one ingredient after another, whisk a little bit in between and done. No measuring cups, no extra dirty dishes. Yes I weighed the buttermilk for you, you are welcome.
Fifth: Baked pudding has an excellent timing. I am always faster with assembling than my oven needs for preheating. It’s that easy put together. While in oven I have enough time for a load of laundry, making a salad, chatting with my neighbor…
- 200 g / 7 oz. ricotta, buttermilk, (Greek) yoghurt, quark
- 2 large eggs
- 20 g / 1 ½ Tbsp. unsalted butter, melted and cooled
- 80 g / 2.8 oz. granulated sugar
- 20 g / 0.7 oz. all-purpose flour
- ¼ tsp. fine sea salt
- Preheat your oven to 175 C / 350 F. Bring water to a boil. Grease your baking dish and place on a baking pan with a rim.
- In a medium bowl whisk together ricotta cheese (or whatever route you like to go) with sugar and eggs.
- Add butter and remaining ingredients whisk again. Fill batter in prepared baking dish. Put into the oven and pour in the hot water until halfway up the side of the baking dish.
- Bake for 40 minutes (depending on your baking dish) or until firm and light golden brown on top.
- Let cool for 5 – 10 minute before serving.
I use my brownie pan to hold the water while baking. It has a higher rim and is easier to handle filled with hot water than a regular baking sheet. Ideally use a shallow baking dish which holds about ½ liter / 2 cups, you’ll end up with about 400 ml / 1 ¾ cup of batter and it will not rise much (just a tinny bit) during baking. You can also use ramekins or teacups, just make sure your vessel is heat proof and adjust the baking time accordingly.
You can add any flavor you like: ½ tsp. grated orange or lemon zest goes well if you like to top it with fruits. Vanilla works also great or maybe some bourbon…? For topping you are on your own. I love pureed fruits, caramel sauce, browned butter with a little cinnamon, chocolate sauce or best is simply some fresh berries. Tip: sprinkle some chopped pistachios on top or grated white chocolate.
Preparation time: 5 minutes
Cooking time: 40 minutes
Number of servings (yield): 3 (double or triple recipe for more servings)