This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are meant for each other providing so desirable contrast of sweet and sour, smooth and crunchy. For Russian readers of my blog (I know for sure there are at least two) – the texture of the pudding is similar to Russian “zapekanka”, but it’s sweeter since the ricotta cheese is way less tangy compared to tvorog (Russian curd cheese).
This is an adaptation of the latest “Gourmet” recipe. I prepared and served the pudding in individual shallow pans, each is about 4-inch wide and near ¾ -cup capacity. You can bake the pudding in a 9-inch pie-plate and serve it cut into wedges as it was suggested in the magazine.
Continue with the recipe »