Baked Ricotta and Raspberry Puddings for Sweet Delight
Last Updated on February 12, 2026 by Antoni Recipes Team
There s nothing quite like the sense of accomplishment that comes from pulling a dessert out of the oven and knowing it s both delightful and simple to make. When I first discovered the charm of Baked Ricotta and Raspberry Puddings, I was instantly smitten by their light, airy texture that melts in your mouth. This recipe not only captures the essence of Australian baking but also transforms humble ricotta into something truly spectacular, beautifully paired with the tartness of fresh raspberries.
What I love most is that it requires just 15 minutes of prep time perfect for those days when I m craving a bit of indulgence without the fuss. Whether you re entertaining guests or simply treating yourself, these little pots of creamy goodness are versatile and ready to impress. So, let s embrace this quick and gluten-free dessert that fuses flavor and elegance, bringing a touch of magic to your kitchen!
Why You ll Love Baked Ricotta And Raspberry Puddings
Simplicity at Its Best: These puddings come together in just 15 minutes of prep time, making them the perfect quick dessert.
Creamy Delight: The rich ricotta mixed with tangy raspberries creates a flavor explosion that will have everyone coming back for more.
Gluten-Free Pleasure: With almond meal as a key ingredient, this recipe caters to gluten-free diets without compromising taste.
Versatile Options: Substitute fresh raspberries for other berries or add a splash of liqueur for an adult twist.
Impressive Presentation: Serve these elegant puddings warm, topped with a dusting of icing sugar, for a stunning finale to any meal.
Don t forget to explore more delicious ricotta-based desserts for even more baking inspiration!
Baked Ricotta And Raspberry Puddings Ingredients
For the Puddings
- Ricotta Provides creamy texture and richness; substitute with cottage cheese if desired, but the flavor will differ.
- Eggs Bind the pudding for structure and lightness; use large eggs for best results.
- Caster Sugar Adds sweetness with finer granules that dissolve quickly; can substitute with granulated sugar, but texture may vary.
- Almond Meal Adds a nutty flavor and helps with texture; substitute with finely ground oats for a gluten-free option.
- Cornflour Acts as a thickener, ensuring a smooth consistency; no direct substitute exists, but all-purpose flour may work for non-gluten-free diets.
- Baking Powder Provides leavening to ensure the puddings rise; ensure it is fresh for the best results.
- Lemon Zest Enhances flavor with a citrus note, complementing the sweetness of the dessert; substitute with lime zest for a different citrus profile.
- Fresh Raspberries Provide a sharp, tangy contrast; frozen raspberries can be used, but adjust baking time as their texture may be softer.
Feel inspired to create these Baked Ricotta and Raspberry Puddings that effortlessly combine taste and simplicity!
How to Make Baked Ricotta and Raspberry Puddings
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Preheat oven: Begin by preheating your oven to 150 °C (fan forced). Don t forget to grease 6 x 150ml ceramic ramekins to ensure your puddings slide out effortlessly later!
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Whisk ingredients: In a bowl, whisk together the eggs, caster sugar, vanilla extract, and lemon zest until the mixture is thick and pale, about 2-3 minutes. This will add lovely airy texture to your puddings!
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Fold in ricotta: Gently fold in the ricotta cheese until the mixture becomes smooth and creamy, ensuring no lumps remain. This fusion will create that luscious pudding texture.
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Sift dry ingredients: Sift together the almond meal, cornflour, and baking powder in a separate bowl. Then, fold this dry mix into the egg mixture carefully until everything is just combined.
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Fill ramekins: Spoon the batter evenly into the prepared ramekins, filling them to about ¾ full. They need room to rise while baking, so be sure not to overfill!
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Add raspberries: Top each pudding with three fresh raspberries, tucking them gently into the batter to create sweet pockets of flavor as they cook.
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Bake: Place the ramekins on a baking tray and bake for 30-35 minutes until they re set and lightly golden on top. Enjoy the delicious aroma filling your kitchen!
Optional: Serve warm with a dusting of icing sugar for a touch of elegance.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Baked Ricotta And Raspberry Puddings
Feel free to play with these delightful puddings to suit your taste or dietary preferences let your creativity shine!
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Nut-Free: Replace almond meal with finely ground oats or make it without any nuts for a completely nut-free option, maintaining a pleasant texture.
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Sweetener Swap: Use honey or maple syrup in place of caster sugar for a natural sweetness; just remember to adjust the liquid ingredients slightly.
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Citrus Twist: Swap lemon zest for orange or lime zest to introduce a new flavor profile that still brightens the sweetness of the puddings.
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Berry Blend: Mix fresh raspberries with blueberries or strawberries for a vibrant and colorful topping that adds freshness to each bite.
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Creamy Variation: Use mascarpone cheese instead of ricotta for an ultra-creamy version, adding a luxurious richness to the puddings.
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Indulgent Add-In: Fold in a handful of chocolate chips into the batter for a decadent chocolatey twist that pairs beautifully with the fruit.
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Spiced Delight: Add a pinch of cardamom or ginger to the batter for a warm spice note that enhances the overall flavor and brings a cozy touch.
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Dairy-Free: Use coconut yogurt or any plant-based alternative in place of ricotta, ensuring a delightful vegan option without sacrificing taste.
Embrace these variations to make the recipe truly yours, exploring flavors and textures that resonate with you!
Make Ahead Options
These Baked Ricotta and Raspberry Puddings are perfect for meal prep enthusiasts! You can prepare the pudding mixture up to 24 hours in advance by following all mixing steps up to filling the ramekins. Simply cover the filled ramekins tightly with plastic wrap and refrigerate them until you re ready to bake. This will help maintain their fluffy texture and fresh flavor. When you re ready to enjoy these delightful desserts, preheat your oven and bake the puddings directly from the fridge no need to let them sit at room temperature. Just remember to check for doneness, as they may require an extra minute or two of baking for perfectly airy results. Enjoy effortless entertaining with these make-ahead puddings that are just as delicious when prepped in advance!
Storage Tips for Baked Ricotta and Raspberry Puddings
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days to preserve freshness and flavor.
- Freezer: For longer storage, freeze the puddings in an airtight container for up to 2 months; allow them to cool completely before freezing.
- Reheating: Reheat gently in the oven at 150 °C (fan forced) for about 10 minutes or in the microwave for about 30 seconds, ensuring they are warmed through.
- Serving Fresh: Enjoy your baked ricotta and raspberry puddings fresh for the best texture, but leftovers can still be delightful with a quick reheat!
Expert Tips for Baked Ricotta and Raspberry Puddings
- Whisking Technique: Ensure the egg mixture is thick and pale; this crucial step creates a fluffy texture in your baked ricotta and raspberry puddings.
- Baking Time: Keep an eye on the baking time look for a lightly golden top and a set center. Overbaking can lead to dryness.
- Serving Fresh: For optimal enjoyment, serve these puddings warm immediately after baking. The flavor and texture are at their best then!
- Substitution Considerations: If you re using substitutes, remember that they may alter flavor and texture; do a mini-test if unsure!
- Berry Variety: Feel free to experiment with different berries like blueberries or strawberries to change up the flavor profile of your puddings.
What to Serve with Baked Ricotta and Raspberry Puddings?
Delight your guests with a full meal experience that complements the delicate flavors of these creamy, fruity desserts.
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Fresh Mint Tea: The fragrant herbal notes contrast beautifully with the sweet puddings, providing a refreshing finish to your meal.
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Chocolate Covered Strawberries: Rich and indulgent, these sweet bites add a delightful crunch that pairs perfectly with the smooth texture of the puddings.
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Classic Vanilla Ice Cream: A scoop of creamy vanilla balances the tart raspberries beautifully, enhancing the overall sweetness of the dessert.
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Almond Biscotti: The crunchy texture of these lovely cookies offers an enjoyable contrast, making each bite a delightful experience.
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Citrus Salad: A refreshing salad with oranges and grapefruit brightens your palate, enhancing the lemony note of the puddings.
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Espresso: The bold flavors of a rich cup of coffee provide a wonderful balance, making the sweet puddings even more enjoyable.
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Whipped Cream Topping: Add a dollop of lightly sweetened whipped cream for an indulgent touch that enhances the dessert s creamy charm.
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Fruit Compote: A tart berry compote drizzled on top adds depth and a burst of flavor that complements the airy puddings.
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Sparkling Water with Lime: A bubbly drink with a citrus twist cleanses the palate, making your dessert experience feel fresh and light.
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Chocolate Mousse: For an extra layer of decadence, serve alongside this rich, creamy chocolate treat that contrasts with the fruity puddings.
Baked Ricotta and Raspberry Puddings Recipe FAQs
What type of ricotta should I use for Baked Ricotta and Raspberry Puddings?
Absolutely! You should use fresh, creamy ricotta for the best texture and flavor. If you can t find ricotta, you can substitute it with cottage cheese, but keep in mind that the flavor will differ, and the pudding may not be as smooth.
How do I store leftovers of Baked Ricotta and Raspberry Puddings?
Very simply! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they cool to room temperature before sealing them tight. For the best taste and texture, I recommend reheating gently in the oven or microwave before enjoying!
Can I freeze Baked Ricotta and Raspberry Puddings?
Absolutely, you can! To freeze, place the cooled puddings in an airtight container, ensuring there s sufficient space to accommodate expansion. They can be frozen for up to 2 months. When you re ready to enjoy, let them thaw in the fridge overnight and then reheat gently as described above.
What should I do if my puddings are too dry after baking?
If you find your baked puddings have turned out dry, it might be due to overbaking. Make sure to check them when they are lightly golden and set in the center; about 30-35 minutes should do the trick. If this happens, you can try serving them with a drizzle of cream or a scoop of ice cream to enhance moisture.
Are Baked Ricotta and Raspberry Puddings gluten-free?
Yes! This delightful dessert is naturally gluten-free when made with almond meal and cornflour. However, always check your baking powder and any other ingredients for gluten content if you re preparing this for someone with a gluten intolerance.
Can I use other fruits instead of raspberries?
Very much so! You can substitute fresh raspberries with blueberries, strawberries, or even peaches for a unique twist. If using frozen fruit, remember to adjust the baking time as their texture will be softer after baking.