3 tablespoons cornflour
½ cup Marsala (or Cointreau)
1/3 cup sultanas
1 ¼ cups caster sugar
Preheat oven to 160◦c
Put Marsala & sultanas into a small saucepan over low heat and simmer for 5 minutes. Set aside to cool.
Place ricotta, eggs, cornflour and sugar in a food processor and process until smooth. Stir in the sultana mixture.
Pour mixture into 12x ½ cup capacity greased non- stick muffin tins, filling them to the top.
Bake 30-35 minutes or until firm. Leave to cool in tin
Thank you to Kath Butler & Geoff Savage for this delicious recipe!