Prep:  15 minutes
Cook:  35 minutes
Serves:  6
Average: 4.1 (93 votes)
Recipe by: Perfect Italiano
Delightful little baked Ricotta Puddings made with smooth Perfect Italian ricotta. Dot with fresh raspberries for a little sharp tang.
Credit: Whisk Media Group

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Baked Ricotta and Raspberry Puddings
  1. Preheat oven 150°C (fan forced) and grease 6 x 150ml ceramic ramekins
  2. Combine eggs, caster sugar, vanilla and lemon zest. Whisk together until thick and pale; whisk in ricotta until smooth
  3. Sift almond meal, cornflour and baking powder together and add to egg ricotta mixture. Mix well until smooth
  4. Spoon evenly into prepared ramekins. Making sure to only fill ¾ full
  5. Place onto a baking tray and add 3 raspberries into the top of each pudding. Bake 30-35 minutes. Serve immediately
Tips & Hints:
  • Use lower middle oven shelf position.
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