Budino Di Ricotta
Ingredients
- Ricotta – 500g
- Eggs – 4 large
- Flour – 3 tbs
- Sugar – 250g
- Cinnamon – 1 tsp
- Lemons – Grated Zest of 2
- Dark Rum – 5 tbs
- Icing Sugar – sprinking
Instructions
- Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well.
- You can do this in a food processor.
- Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin.
- Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
- Serve hot or cold dusted with icing sugar.
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