For this creamy ricotta pudding, use imported Italian candied citrus peel if possible. If peel is unavailable, increase the mixture of dark and golden raisins and currants proportionately.
Preheat oven to 180C.
Chop candied citrus peel and combine with raisins, currants, and brandy in small bowl. Set aside to soak at least 15 minutes.
If using food processor, combine egg yolks, sugar, cheese, lemon peel, and vanilla, and process until combined. Add flour and process until blended. (If using electric mixer, first combine yolks and sugar, and beat until thoroughly blended before adding cheese, flavorings, and flour.)
Add brandy but not fruit to the mixture and blend; then add the fruit and blend briefly to combine.
Beat egg whites with a pinch of salt until stiff. Pour one third of cheese mixture over egg whites and gently fold in until almost incorporated.
Add remaining cheese mixture and fold in until totally incorporated.
Generously butter 1 1/2 quart souffle dish. Add bread crumbs and evenly coat dish.
Turn pudding into prepared dish and place in baking pan.
Fill pan with enough hot water to come halfway up sides of souffle dish and bake 35 minutes, or until pudding is nicely browned.
Remove pudding from oven and let stand in water bath 30 minutes before unmolding.
To unmold, run thin-bladed knife around edge of souffle dish. Place large flat plate upside down over dish and, holding plate and dish firmly together, turn upside down. If pudding does not unmold, rap plate and dish once against hard surface. Remove souffle dish.
Sprinkle pudding with confectioners sugar and serve
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