Budino Di Ricotta

• Ricotta1 lb
• Eggs4 large
• Flour3 tbs
• Sugar8¾ oz
• Cinnamon1 tsp
• LemonsGrated Zest of 2
• Dark Rum5 tbs
• Icing Sugarsprinking

Instructions

1. 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.

2. 2

   You can do this in a food processor.

3. 3

   Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin.

4. 4

   Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.

5. 5

   Serve hot or cold dusted with icing sugar.