Lemon Ricotta Pudding

A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.

• Ready In: 35 mins
• Serves: 4

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

Directions

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