Rhubarb and ricotta bread and butter pudding

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Stewed rhubarb and raspberries

• 300 g rhubarb, cut into pieces (4 cm)
• 100 g frozen raspberries
• 140 g caster sugar
• 1 orange, juice only
• 20 g lemon juice
• 1 vanilla bean, cut into halves lengthways and seeds removed

Bread and butter pudding

• butter, for greasing
• 12 slices fruit bread, day-old (approx. 750 g - see Tips)
• 1 orange, zest only, no white pith
• icing sugar, for dusting
• 50 g rhubarb, thinly sliced (½ cm)
• 4 eggs
• 160 g full cream milk
• 220 g pouring (whipping) cream
• 50 g brandy
• 50 g caster sugar
• raw sugar, for sprinkling