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Elizabeth David's ricotta pudding


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Push the ricotta through a fine sieve into a large bowl. 
  • Then add the sugar, almond meal, almond essence, lemon zest and egg whites. Mix until well combined. 
  • Grease a springform cake tin with melted butter, spoon in the batter and spread it out into the corners. Then sprinkle breadcrumbs over the top and cook in the oven for about 30 mins until set. 
  • Slice the cake and serve with a drizzle of cream and a good dollop of jam on the side. 
  • Elizabeth David was a famous English food writer


  • 300 gm ricotta cheese
  • 90 gm caster sugar
  • 90 gm ground almonds
  • ¼ tspn almond essence
  • grated rind of 1 lemon
  • 5 egg whites, lightly beaten
  • melted unsalted butter
  • 1 cup fresh breadcrumbs
  • cream
  • your favourite jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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