Honey, Polenta and Buttermilk Ricotta Pudding


Prep time: 15 mins  
Cooking time: 20 mins
Serves: 4 


  • 60g fine polenta
  • 250ml buttermilk
  • 3 eggs, separated
  • 40g Wild Nectar Honey
  • 2 tbsp self-raising flour
  • 30g melted butter
  • 120g fresh ricotta
  • Greek yoghurt to serve


  1. Pre-heat oven to 200 degrees C.
  2. Combine polenta and buttermilk in a bowl and leave for 5 min to soak.
  3. Whisk egg yolks and honey in a separate bowl until creamy.
  4. Add polenta mixture, flour, butter, a pinch of salt and stir to combine. Leave for 5 min to rest.
  5. Whisk egg whites to soft peaks, then fold into the polenta mixture.
  6. Spoon batter into 4 ramekins or a 1.5L baking dish.
  7. Drop a few table spoons of ricotta into the top of the batter in the dish, or one in each ramekin.
  8. Bake for about 20 mins until the top looks a golden colour.
  9. Spoon a dollop of yoghurt onto the top of each serve, and drizzle with raw honey

Ingredients for Honey, Polenta and Buttermilk Ricotta Pudding

Harris Farm Eggs Free Range Eggs x12 660g

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