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Baked ricotta puddings recipe

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


  • 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

  • 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


  1. 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.
  2. Divide the mixture between 4 ramekins. Bake for 20-25 mins, until lightly golden.
  3. Meanwhile, put the rhubarb, orange zest and juice, honey and 3 tbsp water in a medium pan.
  4. 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.
  5. 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

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