Those days are over, no excuses for bad weekday desserts anymore! Pulling back the lid of a yogurt 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 its 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 yogurt or Greek yogurt or… And the flavors are also up to you.
Just plain works just great, no question. But start spinning your imagination a little bit. 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 yogurt gives you a taste and texture similar to German cheesecake or rather a little tangy buttermilk as a contrast? It’s up to you! Or a strawberry and rhubarb compote with vanilla flavor in the pudding? Now we are talking.
Second: Baked pudding is easy enough for a weekday 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. Yes, I even 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 the oven I have enough time for a load of laundry, making a salad, chatting with my neighbor…
- 200 g / 7 oz. ricotta, buttermilk, (Greek) yogurt, quark
- 2 large eggs
- 20 g / 1 ½ tablespoons unsalted butter, melted, cooled
- 80 g / ⅔ cup granulated sugar
- 20 g / 2½ tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch of fine sea salt
- some hot water for baking in a water bath
- Preheat your oven to 175 C / 350 F. 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 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 or until firm and light golden brown on top.
- Let cool for 5 - 10 minute before serving.