225 g ricotta or sieved cottage cheese
175 g caster sugar
2 eggs, separated
100 g plain flour
grated rind of 1 lemon
1 x 5 ml spoon baking powder
75 g seedless raisins
50 g blanched almonds, chopped
icing sugar, to serve
175 g caster sugar
2 eggs, separated
100 g plain flour
grated rind of 1 lemon
1 x 5 ml spoon baking powder
75 g seedless raisins
50 g blanched almonds, chopped
icing sugar, to serve
method
1. Oven: 180°C, 350°F, Gas Mark 4
2. Grease a 20 cm (8 inch) shallow cake tin, and line the bottom with a circle of greased greaseproof paper.
3. Beat the cheese with the caster sugar, egg yolks, flour, lemon rind and baking powder.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture, together with the raisins and almonds. Spread the mixture evenly in the tin.
5. Bake in a preheated oven for about 45 minutes or until a skewer inserted into the pudding comes out clean.
6. Cool. Dust the pudding with sifted icing sugar before serving. A fruit puree or compote of fruits makes a delicious accompaniment.
2. Grease a 20 cm (8 inch) shallow cake tin, and line the bottom with a circle of greased greaseproof paper.
3. Beat the cheese with the caster sugar, egg yolks, flour, lemon rind and baking powder.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture, together with the raisins and almonds. Spread the mixture evenly in the tin.
5. Bake in a preheated oven for about 45 minutes or until a skewer inserted into the pudding comes out clean.
6. Cool. Dust the pudding with sifted icing sugar before serving. A fruit puree or compote of fruits makes a delicious accompaniment.
serving amount
serves 6
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