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Baked Ricotta Puddings with Lemon Syrup

Baked Ricotta Puddings with Lemon Syrup

Light, fresh-tasting individual Italian-style puddings are made with ricotta cheese, smothered in a tangy lemon syrup and decorated with toasted almonds.

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  1. 1

    Preheat the oven to 200ºC, gas mark 6. Lightly grease 6 x 150ml metal pudding moulds or ramekin dishes and line the bases with circles of baking parchment.

  2. 2

    Place the ground almonds in a mixing bowl, then beat in the cheese. Add 100g of the sugar, 2 tablespoons lemon juice and the eggs. Continue beating well until combined. Divide the mixture between the moulds or ramekins and level the surfaces. Place on a baking sheet and cook for 25 minutes or until pale golden and just firm. Remove from the oven and allow to cool slightly.

  3. 3

    Meanwhile, place the remaining sugar in a small heavy-based pan with 6 tablespoons cold water. Heat gently until the sugar dissolves, then bring to the boil for 5 minutes, or until syrupy and pale golden. Dip the base of the pan in cold water to prevent further cooking, then stir in the remaining lemon juice.

  4. 4

    These desserts can be baked a day in advance and served chilled. Spoon with the syrup just before serving.

  5. 5

    Lightly charred baked lemon wedges make an appetising decoration. Cut a lemon into wedges, dip in a little caster sugar and bake on a piece of foil on the oven shelf for 10-12 minutes.


  • 100g ground almonds
  • 400g ricotta
  • 250g golden caster sugar
  • 125ml lemon juice
  • 3 eggs
  • 15g toasted flaked almonds

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

6 products

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  • Microwaveable
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Recipe published with permission from Waitrose

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