Ricotta Cheese Pudding

ricotta cheese pudding

Ricotta Cheese Pudding

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Servings: 6
Calories: 315


  • 7 3/4 floz ricotta or sieved cottage cheese
  • 5 1/2 oz caster sugar
  • 2 eggs separated
  • 3 1/2 oz plain flour
  • grated rind of 1 lemon
  • 1 tsp baking powder
  • 2 1/2 oz seedless raisins
  • 2 oz blanched almonds chopped
  • icing sugar to serve


  • Oven: 180°C, 350°F, Gas Mark 4
  • Grease a 20 cm (8 inch) shallow cake tin, and line the bottom with a circle of greased greaseproof paper.
  • Beat the cheese with the caster sugar, egg yolks, flour, lemon rind and baking powder.
  • 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.
  • Bake in a preheated oven for about 45 minutes or until a skewer inserted into the pudding comes out clean.
  • Cool. Dust the pudding with sifted icing sugar before serving. A fruit puree or compote of fruits makes a delicious accompaniment.
Calories: 315 kcal
Carbohydrates: 53 g
Protein: 10 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 237 mg
Potassium: 263 mg
Fiber: 3 g
Sugar: 28 g
Vitamin A: 137 IU
Vitamin C: 10 mg
Calcium: 112 mg
Iron: 2 mg
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