Budino Di Ricotta
| Ingredient | Measure |
|---|
| 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 |
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.