Migliaccio Italian Pudding Cake

Preheat oven at 350F/180C.
In a medium saucepan, pour the milk, water, butter and lemon zest, and bring to a boil.
Then drop down the heat and add slowly the semolina.
Using your spatula, stir continuously for about 5min. Once it has thicken, set aside.
With a handheld mixer, whisk eggs and sugar together until the mixture is fluffy, thick and lightened in color about 3-5min.
Pour the ricotta into the preparation.
Add the cooked semolina, the Vanilla extract, a pinch of salt and the chocolate chips.
Place your Spiral Bon Mold Flexipat® on the top of your perforated baking sheet.
Gently pour your preparation in your flexipat®.
Bake for 50 minutes at 350F/180C. (every oven heats differently, monitor your pudding from 45min).
Once your pudding is out of the oven, let it cool down completely before unmolding. Keep in the refrigerator, then serve and enjoy. Bon appétit!