• Ravneet Gill's recipe for baked chocolate, hazelnut and ricotta pudding | The sweet spot

    5 days ago - By The Guardian

    A soft, gooey chocolate pud that's crying out to be served with a dollop of ice-cream or cream This is a really quick dessert to knock up. Roast hazelnuts marry well with good chocolate and ricotta, and the ricotta in this pudding means that, while it bakes quickly in the skillet, it also remains incredibly moreish and soft. If, for some reason, you can't eat it all in one sitting, the texture is still brilliant once cool. Serve with a big scoop of milk ice-cream, or clotted or pouring cream. UK readers:
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