Budino Di Ricotta

Ingredients

• 500g Ricotta
• 4 large Eggs
• 3 tbs Flour
• 250g Sugar
• 1 tsp Cinnamon
• Grated Zest of 2 Lemons
• 5 tbs Dark Rum
• sprinking Icing Sugar

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Butter a 25cm cake tin and dust it with flour.
2. Separate the eggs, keeping the whites aside.
3. Mash the ricotta in a bowl and beat in the egg yolks until smooth.
4. Work in the flour, sugar, cinnamon, lemon zest and rum until fully combined; a food processor works well for this.
5. In a separate bowl, whisk the egg whites to stiff peaks.
6. Gently fold the whites through the ricotta mixture, keeping as much air in as possible.
7. Pour the batter into the prepared tin.
8. Bake at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until firm to the touch.
9. Cool slightly, then dust with icing sugar before serving warm or cold.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.