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Active Time
15 min
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Total Time
1 hr
Ingredients
Makes 6 servings
Step 1
Preheat oven to 375°F with racks in middle and lower third.
Step 2
Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
Step 3
Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
Step 4
While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
Step 5
Increase oven temperature to 425°F.
Step 6
Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.
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Reviews (7)
Back to TopAn absolutely delicious pudding! What a wonderful way to use up ricotta to create a dish with such a great balance of flavours. I substituted honey for the sugar and used a rye cracker crust. I'll definitely be making this again and adding in different fruits and flavours.
Mel1710
Manchester, UK
7/12/2015
Lovely, light, and very simple dessert. I didn't want to fuss with the grapes, so used all 5 tbsp of sugar in the pudding. For extra flavour I added 1 tsp vanilla, the zest of one lemon, and served it with fresh strawberries. I used cornmeal instead of breadcrumbs and 3 eggs as suggested. I plan to try it again with a graham cracker crust.
kimsteger
Vancouver, BC
6/19/2010
I added an extra egg at the suggestion of another reviewer, but otherwise made this as written and got rave reviews from everyone at dinner. The flavor is in the grapes, not the pudding. This is pretty and very simple. Will definitely make this a stand by.
clinthi
CA
10/5/2008
Outstanding recipe. The roasted grapes were amazing. I wish the pudding was more risen. Maybe egg whites? That aside, fantastic.
ravj61
Syracuse, NY
8/22/2008
I thought it was delicious as written, however I will add more pine nuts the next time. I also thought that the grapes were not very good the following days. As a substitution, I drizzled it with a bit of home made blueberry-blackberry syrup and it was quite delicious!
frost_byte81
Philadelphia, PA
8/13/2008
I followed mdbgy9's suggestions about the extra ricotta and egg and was glad I did. This has almost a custardy consistency, but drier and definitely less sweet. My husband and son both wished for more flavor, although I added some whipped cream on top of the grapes. I think this might taste quite good if it had a pie-crust base to vary the consistency and add more flavor. I liked the taste, but not enough to make again.
Anonymous
Jacksonville FL
7/11/2008
Made savory, nutmeg instead of cinnamon, cherry tomatoes instead of grapes and a little basil. Omitted sugar, but a little honey with the cheese. It was quite tasty, wished it had been thicker, next time 3 eggs and 2+ cups of ricotta.
mdbgy9
kansas city
6/25/2008
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