Instructions: I found this one at
rich and decadent! Please note that vanilla can be substituted for rum in the recipe. I have not tried this recipe yet.

For Topping: In small bowl, combine flour, oats, brown sugar, and cinnamon. Stir thoroughly, breaking up any lumps of brown sugar with back of spoon. All at once, add melted butter. Stir until well-mixed.

Set aside at room temperature until needed.

For Pudding: Adjust rack to center of oven; preheat oven to 350 degrees F. Butter a 2.4 liter or 2-1/2 quart shallow non-metal baking dish. Set aside. In 3 quart pot, bring about 2 1/2 quarts lightly salted water to a rapid boil.

Pick over raisins, discarding any stems or dried leaves. Combine raisins and chocolate chips in small bowl and set aside.

Add noodles to rapidly boiling salted water. Stir well; bring back to boil and boil just until tender (it takes about 8 minutes with the noodles I use). Meanwhile, in large bowl, combine eggs, sugar, and orange rind. With large spoon, beat until well-mixed. Add ricotta and sour cream and beat until incorporated. Stir in rum. Mixture may have a few small lumps-OK.

When noodles are just tender, drain well. Run under cold water for a few seconds until noodles are warm but not hot; you should be able to hold your hand in them comfortably (if theyre cooler than that, its OK). Drain very thoroughly, then add to ricotta-sour cream mixture.

Stir well to coat noodles, then stir in raisins and chocolate chips until evenly distributed.

Turn into prepared dish, spreading as evenly as possible and re-distributing any large concentrations of raisins or chocolate chips. Now, pick up a handful of the Topping, and crumble it finely over the top of the Pudding. Repeat with remaining Topping until it is all used; the pudding should be covered with an even layer of Topping. With palm of hand, very gently push down just slightly on Topping. Place Pudding in preheated oven. Bake about 40 minutes; the edges of the Pudding should be bubbling slightly, and the sides will be a light golden brown. Remove to cooling rack; cool till warm before serving. Refrigerate any leftovers.

*Notes: The amount of rum used is minimal, but you can omit it if you like; just substitute one tablespoon of vanilla extract. You need a 2.4 liter (about 2-1/2 quart) heatproof glass or other non-metal baking dish for this; the dish should be shallow, rather than tall.

Please do not serve this just out of the oven, as it is much easier to slice and tastes far better when warm, not hot. I let it cool 30-40 minutes at room temperature before serving. You can also serve this cold; it will keep in the refrigerator for a couple of days, if wrapped airtight, and its fun for a midnight snack.

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