NZ Woman's Weekly
Ricotta and raisin pudding – Foodies’ corner

Ricotta and raisin pudding – Foodies’ corner

Our red ribbon winner, Levin’s Jan Corkin, is busy planning her picnic for a road trip. “My husband Warren and I are going on the British car rally in our vintage Morgan Plus 8. “There is not a great deal of room so we buy our coffee and usually take little tins of tuna to accompany salads on the road. It’s all very light and very good!”

This self-taught cook –“trial and error after leaving home early”– says this recipe was one of her mother’s favourites. Irene Welham lived near Stratford-upon-Avon in a little village called Henley-in-Arden and was a great enthusiast for “giving things a go”, says Jan. Irene loved the Women’s Institute’s sharing of recipes and this was her favourite pudding.

Tasty home cooking rather than fancy fare was her approach, opting for roast dinners and meat with three veg meals. Of course, there was always a pudding. But even though she cooked plain food, Irene would have used ricotta and not cottage cheese in this recipe. “It’s best not to use cottage cheese as an alternative because it’s too lumpy,” explains Jan.

This recipe featured regularly as a favourite during the 1960s before Jan left Britain to come to New Zealand. “It’s great to share recipes,” says our red ribbon winner. “When it’s good, you want others to have it!”

Tips for this pudding

  • Use ricotta. Don’t substitute with cottage cheese
  • Serve with pouring cream, natural yoghurt or vanilla, ice cream or a combination of these = suggestions
  • Serve warm
  • Cinnamon can be changed to ground ginger
  • Nuts can be omitted
  • Cooking times will vary according to the oven used and the size of pan. Check progress after 20 minutes

Ricotta and raisin pudding
Ready in 40 minutes, serves 6

  • 2⁄3 cup brown sugar, plus 1 1/2 tbsp for topping
  • 3 medium eggs
  • 125g butter, melted
  • 1⁄3 cup milk
  • 1 cup self-raising flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup raisins
  • 3/4 cup ricotta cheese
  • 1/3 cup chopped walnuts

1. Preheat the oven to 180ºC.

2. Grease an ovenproof dish about 10 cups/2.5L in size.

3. Beat together the sugar, eggs, melted butter and milk.

4. Fold in the sifted flour and cinnamon until just mixed. Do not over beat.

5. Pour this batter mixture into the oven dish.

6. Sprinkle raisins over the batter, then carefully spread on top the ricotta cheese, chopped nuts, and extra brown sugar.

7. Bake for approximately 30 minutes until brown and set. Check after 20 to 25 minutes.

You can increase the spices if desired. When topping the pudding with the ricotta, it’s easier to just gently dollop rather than spread it on top.

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