Baked Lemon Ricotta Pudding….

By Simon    

November 13, 2014

A beautiful, fresh and zesty, simple dessert; baked ricotta infused with hint of lemon, served with a sticky lemon sauce and adorned with toasted flaked almonds - ideal served warm or chilled. Try making your own fresh ricotta, it's fun and tastes amazing (see the link above).

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 6 Generous


100 Grams Ground almonds

400 Grams Ricotta

250 Grams Golden caster sugar

125 ml Fresh lemon juice

3 Medium Eggs

1 Handful Flaked almonds

1 Handful Lemon wedges


Making you very own ricotta.

Pre-heat your oven to 180c fan.  Grease 6 metal pudding moulds or ramekins, drop a circle of baking parchment into the base of each mould.

Into a large bowl add ground almonds and fresh ricotta, mix well, add 100 grams of the sugar, 2 tbsp of lemon juice and beaten eggs, giving it all a good beating to combine.  Fill the moulds, place on a baking tray and bake for 20-25 minutes until pale golden.  Remove and leave to cool.  During the last 5 minutes of baking, toast your flaked almonds.

In a pan add the remaining sugar with 6 tbsp of cold water, over a gentle heat allow sugar to dissolve, bring to a boil for about 5 minutes, until syrupy and golden, place the pan into cold water to stop the cooking, add the remaining lemon juice and combine.

Remove the wobbly puddings from the moulds straight onto a serving platter or individual plates, drizzle with the lemon sauce and a scattering of toasted almonds and flecks of fine lemon zest.

For an extra taste explosion of lemon, cut a handful of wedges, dust with sugar and roast in a moderate oven for 10-12 minutes until caramelised.  Delicious.






0 Reviews