Lemon Ricotta Pudding

Name: Lemon Ricotta Pudding
Ingredients: 200 g fresh ricotta; 2 lemons, rind finely grated, juiced; 2 eggs; 1/2 cup caster sugar; 1 cup self-raising flour, sifted; 1 tablespoon honey; 2 tablespoons pistachios, roughly chopped

7 ingredients

3 steps

Ingredients

200 g fresh ricotta
2 lemons, rind finely grated, juiced
2 eggs
1/2 cup caster sugar
1 cup self-raising flour, sifted
1 tablespoon honey
2 tablespoons pistachios, roughly chopped

Directions

1

Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
2

Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
3

Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.