• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 125 g bread , crusts trimmed and finely diced

  2. 200 g ricotta cheese

  3. 50 g caster sugar

  4. pinch of salt

  5. 125 g butter , melted

  6. 6 tbsp double cream

  7. 4 eggs

  8. 100 g flour , sifted

  9. 60 g sugar

  10. 60 g butter

  11. 2 apples

  12. 2 oranges , peeled and cut in half

  13. 2 satsumas , peeled and cut in half

  14. 1 pear , peeled, cored and divided into 1 small pineapple , peeled, cored and divided into 60 g icing sugar

  15. 600 ml red wine

  16. grated zest and juice of 1 lemons

  17. 1 cinnamon stick

  18. 6 cloves

  19. 2 tbsp brandy

  20. dollops of creme fraiche

  21. toasted flaked almonds

  22. icing sugar , for dusting

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, mix together the bread and ricotta.

  2. Add in the sugar, salt and melted butter, mixing well.

  3. Stir in the cream and break in the eggs, then mix together.

  4. Fold in the flour and set aside to rest for 30 minutes.

  5. While the dough is resting prepare the mulled fruit salad.

  6. Preheat the oven to 190°C/gas 5.

  7. Heat the sugar and butter together in an ovenproof casserole until the sugar has melted and the mixture is nearly amber in colour.

  8. Dust the apple, orange, satsuma, pear and pineapple thoroughly in the icing sugar.

  9. Add the fruit to the pan with the butter mixture and let them colour slightly.

  10. . Add in the red wine, lemon zest and juice, cinnamon, cloves and brandy.

  11. . Transfer the fruit salad to the oven and bake for 15 minutes.

  12. . Meanwhile, shape the dough into around 20 small dumplings.

  13. . Bring a large pan of water to the boil. Lower the dumplings into the water. Reduce the heat and simmer very gently for 12-15 minutes. Remove the poached dumplings with a slotted spoon and drain.

  14. . Spoon the mulled fruit salad into bowls and add in the dumplings. Top each portion with a dollop of crème fraîche, then sprinkle with toasted flaked almonds and a dusting of icing sugar.


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