Ricotta And Scone Bread Pudding - cooking recipe

Ingredients

6 None fruit scones, halved
2 tbsp butter
2 tbsp honey
1 cup frozen mixed berries
1 cup smooth ricotta
1 cup milk
2/3 cup heavy cream, plus extra, to serve
3 large eggs
1/2 cup sugar
3 large egg yolks
1 None orange, finely grated zest
None None powdered sugar, for dusting

Preparation

Preheat oven to 350\u00b0F. Lightly grease a shallow 6-cup baking dish.
Brush scones with combined butter and honey. Arrange in rows in dish slightly overlapping. Insert berries and dollops of ricotta between slices.
Pour milk and cream into a small saucepan. Stir over a medium heat until almost boiling.
In a large bowl, whisk eggs, sugar and yolks together. Gradually add hot milk mixture, whisking constantly until combined. Stir in zest. Carefully pour over scones. Set aside 5 minutes.
Cover dish with foil. Bake 20 minutes. Remove foil and bake a further 15-20 minutes, until firm.
Serve pudding hot, dusted with powdered sugar and accompanied with extra cream.