Lemon Ricotta Pudding

• fresh ricotta↗200 g
• lemons, rind finely grated, juiced↗2
• eggs↗2
• caster sugar↗1⁄2 cup
• self-raising flour, sifted↗1 cup
• honey↗1 tablespoon
• pistachios, roughly chopped↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.

2. 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. 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.