2. Beat the ricotta cheese with the egg yolks in a
bowl. Stir in the superfine sugar, cinnamon, and orange rind and mix well
3. Drain the dried fruit in a
strainer set over a bowl. Mix the drained fruit with the ricotta cheese
4. Spoon the mixture into the bowls or ramekin
5. Bake in a preheated oven at 350 F for 15
minutes. The tops should be firm to the touch, but not brown.
6. Decorate the puddings with grated orange rind.
Serve warm or chilled with a spoon of creme fraiche.