italian · dessert

Budino Di Ricotta

Name: Budino Di Ricotta
Yield: 4 servings
Cuisine: italian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Ricotta500 g
Eggslarge4
Flour3 tbsp
Sugar250 g
Cinnamon1 tsp
Lemons
Dark Rum5 tbsp
Icing Sugar

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
Serve hot or cold dusted with icing sugar.