Name: Baked ricotta pudding with mandarin, honey and chamomile compote
Yield: 6
Ingredients: 40 gm butter, softened; 55 gm (¼ cup) caster sugar; 2 tbsp honey; 380 gm drained firm ricotta, at room temperature; 2 eggs, at room temperature, beaten; 1 tbsp plain flour; Pure icing sugar, for dusting; Quick mandarin compote; 40 gm honey; 60 ml (¼ cup) elderflower cordial (or water); 2 chamomile tea bags; 2 large mandarins, peeled, halved crossways, seeds removed; 1 tsp lemon juice, or to taste

Ingredients

40 gm butter, softened

55 gm (¼ cup) caster sugar

2 tbsp honey

380 gm drained firm ricotta, at room temperature

2 eggs, at room temperature, beaten

1 tbsp plain flour

Pure icing sugar, for dusting

Quick mandarin compote

40 gm honey

60 ml (¼ cup) elderflower cordial (or water)

2 chamomile tea bags

2 large mandarins, peeled, halved crossways, seeds removed

1 tsp lemon juice, or to taste

Method

1.Preheat oven to 250°C and grease a 20cm-diameter springform tin and double line with baking paper.

2.Beat butter, sugar and honey in an electric mixer fitted with the paddle attachment until smooth. Add ricotta, eggs and flour, and mix on very low speed to combine. Transfer to prepared tin, smooth top and bake until golden (16-20 minutes).

3.Meanwhile, for compote, bring honey, cordial and 125ml water to the boil in a small saucepan, stirring to combine. Remove from heat, add tea bags and steep for 2 minutes, then remove, squeezing out liquid. Break mandarins into pan, bring to the boil, and cook, mashing with a potato masher and stirring frequently towards the end of cooking to prevent catching, until soft and broken down into a compote consistency (15-20 minutes). Remove from heat and season with lemon juice to taste.

4.Slice pudding, dust with icing sugar and serve with compote.

Author Emma McCaskill

Styling by Geraldine Muñoz