Recipe: Baked Ricotta Cakes with Red Sauce

.

Rumour has it it's summer- although I wouldn't blame you if you weren't convinced! Looking outside at the heavy clouds and perpetual drizzle, I'm not either.
But if there's one thing we English do with the same skill as complain about the frequently erratic weather, it is maintain a stiff upper lip. So I recommend defying the climate with a summery dinner party, and while you're at it, make the most of summer's fresh produce.

I cooked this pudding for some dinner guests and managed to feel distinctly summer-y. It's a really quick, simple pudding which makes the most of the summer fruits. Best of all, it looks deceptively elegant and has minimal ingredients. I always find this to be benefitial when I'm totting up my dinner party shopping list! So here it is- Baked Ricotta Cakes with Red Sauce...

Preheat the oven to 180 degrees. Place 250g ricotta cheese in a bowl and break it up. Add two beaten egg whites and 4tbsp honey, mixing thoroughly until completely combined.

Grease four ramekins. Spoon in the ricotta mix, making sure the tops are level. Bake for twenty minutes.

Whilst you are doing this, make the fruit sauce by placing 450g mixed fruit (You can either use fresh raspberries, blackberries strawberries, cherries etc or you can buy a bag of frozen. They're a lot cheaper and just as good for this purpose! Reserve a quarter or so to decorate, and heat the rest in a pan until soft. (Add a little water if the fruit is fresh).

Press the fruit through a sieve and sweeten with honey if it's a little too tart. When the cakes are baked, removed them from the oven and turn them onto plates. Gently tap the base of the ramekin to release it. It should drop out into a soft, beautiful dome. Drizzle over with the red sauce and top with the remaining fruit.

Ideally, serve on large, white simple plates, pooled in the fruit juices!

Happy "summer" !

xxx