Ricotta Pudding With Raisins And Rum

• 1 3/8 cups raisins
• 1/3 cup brandy
• 6 5/8 tablespoons almonds chopped
• 2 3/8 cups flour
• 2 teaspoons baking powder
• 1 teaspoon yeast
• 7/8 cup cornmeal
• 1 1/8 cups sugar
• 1 cup ricotta cheese
• 9/16 cup butter melted
• 3/4 cup water
• 1 cup ricotta
• 2 tablespoons brandy
• 2 tablespoons sugar
• 1 lemon

1. Preheat oven to 160 Celsius.
2. Soak the raisins in the 1/3 cup brandy and set aside for 30 minutes.
3. Combine the flour, baking powder, yeast, and cornmeal. Add the cheese, sugar, and water. Whisk to combine.
4. Add the raisins (with the brandy) and the almonds. Stir to incorporate. Place half the mixture into a greased and floured baking dish.
5. Mix together the ingredients for the filling, ricotta, brandy, sugar, and lemon rind. Place into the baking dish. Top with the remaining half of the raisin mixture.
6. Bake for 45 minutes, cover with aluminum foil and bake for 60 minutes more. An inserted toothpick should come out clean.
7. Remove from oven, allow to cool, and remove from the dish. Cut and serve.

raisins, brandy, almonds, flour, baking powder, yeast, cornmeal, sugar, ricotta cheese, butter, water, ricotta, brandy, sugar, lemon

Taken from www.yummly.com/recipe/Ricotta-Pudding-with-Raisins-and-Rum-530319 (may not work)