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  • Serves 6
  • 15 minutes prep
  • 30 minutes cook

Ricotta and raisin pudding – Foodies’ corner

Ricotta and raisin pudding

Perfect puddings stand the test of time as our red ribbon winner proves.


Ricotta and raisin pudding

  • 2/3 cup brown sugar, plus 1 1/2 tbsp for topping
  • 3 medium eggs
  • 125 g butter, melted
  • 1/3 cup milk
  • 1 cup self-raising flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup raisins
  • 3/4 cup ricotta cheese
  • 1/3 cup chopped walnuts


Ricotta and raisin pudding

  1. Preheat the oven to 180ºC.
  2. Grease an ovenproof dish about 10 cups/2.5L in size.
  3. Beat together the sugar, eggs, melted butter and milk.
  4. Fold in the sifted flour and cinnamon until just mixed. Do not over beat.
  5. Pour this batter mixture into the oven dish.
  6. Sprinkle raisins over the batter, then carefully spread on top the ricotta cheese, chopped nuts, and extra brown sugar.
  7. Bake for approximately 30 minutes until brown and set. Check after 20 to 25 minutes.
  8. You can increase the spices if desired. When topping the pudding with the ricotta, it’s easier to just gently dollop rather than spread it on top.


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