Lemon and white chocolate budino

• 2 firm lemons, unpeeled, thinly sliced
• 2 cups (440g) caster sugar
• 1 1/4 cups (185g) self-raising flour
• 1 1/4 cups (155g) ground almonds
• 125g unsalted butter, softened
• Finely grated rind of 1 lemon
• 2 eggs
• 150g fresh ricotta
• 1 teaspoon vanilla extract
• 1/2 cup (125ml) buttermilk
• 1/2 cup (125ml) pouring cream
• 125g white chocolate, finely chopped

Energy 3053kJ	Fat saturated 18.00g
Fat Total 38.00g	Carbohydrate sugars 67.00g
Carbohydrate Total 83.00g	Dietary Fibre 3.00g
Protein 12.00g	Cholesterol 122.00mg
Sodium 232.95mg

All nutrition values are per serve.

1. Step 1

   Place lemon slices in a heatproof bowl. Pour over boiling water to cover then leave to cool. Drain. Repeat process and drain again. Place 1 cup sugar and 1 cup water in a saucepan and stir over medium heat until sugar dissolves and mixture boils. Add lemon slices and simmer over low heat for 20-30 minutes or until translucent. Remove from heat. Cool.

2. Step 2

   Preheat oven to 180°C. Grease 8 x 3/4-cup capacity savarin or pudding moulds. Sift flour and 1/4 teaspoon salt into a bowl then stir in almonds and 1/2 cup sugar until combined.

3. Step 3

   Using an electric mixer, beat butter, lemon rind and remaining sugar for 4 minutes or until pale. Beat in eggs, 1 at a time. Add ricotta, vanilla, buttermilk and cream and beat until well combined. Add dry ingredients and beat until smooth. Stir in chocolate.

4. Step 4

   Spoon mixture into moulds and bake for 25 minutes or until golden. Stand in tins for 10 minutes then turn out and serve with lemon.