Budino Di Ricotta
A velvety, rum-infused Italian baked ricotta pudding kissed with fresh lemon zest and warm cinnamon.
Ingredients
500g ricotta250g
4 large eggs, separated6 pack
3 tbsp plain flour1.5kg
250g caster sugar1kg
1 tsp ground cinnamon40g
Zest of 2 lemons1 pack
5 tbsp dark rum700ml
1 tbsp icing sugar, for dusting500g
Method
- 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.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £11.70 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£23.27 est. · serves 6