A beautifully light pudding that will certainly wow dinner guests! It also makes for a great, sophisticated addition to brunch. Yum!
| 500g | Traditional Ricotta |
| 1/3 cup | white sugar |
| 60g | butter (softened) |
| 1/4 cup | honey |
| 2 tbsp | rice flour |
| 2 | eggs |
| 1 cup | walnuts |
| 1 | Preheat the oven to 200 Celsius. |
| 2 | In an oven-proof bowl, whisk sugar, butter and 3 tablespoons of honey together until smooth. |
| 3 | Stir in ricotta, rice flour and eggs until well combined. |
| 4 | Bake for 15 minutes or until golden. You may want to use the grill to brown the top for the last few minutes. |
| 5 | To make the honey-glazed walnuts for the topping, dry roast walnuts in a hot pan on high heat for 5 minutes, stirring continuously. Reduce the heat and add 2 tablespoons of honey, stirring until it’s melted and the walnuts are coated. |
| 6 | Transfer the honey-glazed walnuts to a baking sheet lined with wax paper and separate with a fork. Leave to cool slightly. |
| 7 | Top the baked ricotta with the honey-glazed walnuts and drizzle with remaining honey. |
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