Lemon Ricotta Pudding - cooking recipe

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

Preparation

Preheat oven to 190\u00b0C Grease a 3-cup capacity ceramic ovenproof dish.
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.
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.