Servings: 5 Time: 25 minutes
Ingredients:
300g Original Ricotta
1 egg
¼ punnet raspberries
¼ teaspoon cinnamon
Mascarpone or double cream
1/6 cup honey
¼ vanilla bean
Zest of one lemon
Instructions:
1. Preheat oven to 170°C. Mix together the eggs, cinnamon, ricotta, vanilla bean, and honey in a large bowl. Mix till well combined.
2. Divide mixture evenly between 5 ramekins till three-quarter full. Distribute raspberries and put in the oven. Bake for 20 minutes till pudding has risen and turning golden.
3. Take out from oven and allow to cool at room temperature. Serve with mascarpone or cream.
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