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Baked ricotta puddings recipe

5 ratings

These gorgeous baked puddings have a pillowy soft base of creamy mascarpone and ricotta cheese, lightly baked with egg, vanilla and sugar. Each little pot is topped with vibrant pieces of coral pink rhubarb, which have been gently poached in orange and honey, and slithers of toasted almonds for added crunch. See method

Serves 4
5 mins to prepare and 30 mins to cook
354 calories / serving
Vegetarian

Ingredients

1 egg
250g tub ricotta
150g mascarpone
1 vanilla pod, seeds scraped out
1 tbsp soft brown sugar
2 tbsp flaked almonds, lightly toasted

For the rhubarb

250g rhubarb, cut on the diagonal into 2cm pieces
1 orange, ½ zested, all juiced
1 tbsp clear honey, plus extra for drizzling

Each serving contains

Energy
1470kj
354kcal 18%
Fat
29g 41%
Saturates
16g 81%
Sugars
12g 13%
Salt
0.3g 5%

of the reference intake
Carbohydrate 13.3g Protein 11.5g Fibre 1.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. In a medium bowl, beat the egg with an electric whisk. Add the ricotta and mascarpone and continue mixing until smooth. Stir in the vanilla seeds and sugar.
Divide the mixture between 4 ramekins. Bake for 20-25 mins, until lightly golden.
Meanwhile, put the rhubarb, orange zest and juice, honey and 3 tbsp water in a medium pan.
Gently bring to the boil, then reduce the heat and summer for 3-4 mins, until the rhubarb has softened, but still holds it's shape. Remove from the heat and leave to cool a little.
To serve, top each pudding with a few pieces of rhubarb. Spoon over a little syrup from the pan, then scatter each with flaked almonds. Drizzle with honey.

See more Rhubarb recipes