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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works. 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.
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