Baked Ricotta and Raspberry Puddings

Baked ricotta and raspberry pudding recipe
Credit: Whisk Media Group
Recipe by: Perfect Italiano
Average: 4.3 (48 votes)
92 Collected
Prep:  15 minutes
Cook:  35 minutes
Serves:  6
Delightful little baked Ricotta Puddings made with smooth Perfect Italian ricotta. Dot with fresh raspberries for a little sharp tang.

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Baked Ricotta and Raspberry Puddings
  1. Preheat oven 150°C (fan forced) and grease six x 150 ml 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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1 year 10 months ago
Really good