Vegetarian
6
Italian
Budino Di Ricotta
Allergens: Eggs, Gluten, Milk, Sulphites
Italian ricotta pudding: baked, cinnamon-dusted and light.
Ingredients
- Plain flour 3 tbsp
- Sugar 250 g
- Lemon
- Eggs 4 large
- Ricotta 500 g
- Cinnamon 1 tsp
- Icing sugar
- Rum 5 tbsp
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.