Recipe byThe ZestyPlate Kitchen
A light Italian baked ricotta pudding fragrant with lemon, cinnamon and dark rum. Lovely served warm or cold with a dusting of icing sugar.
Budino di ricotta is a light Italian baked pudding that sits somewhere between a cake and a cheesecake. Whisked egg whites keep it cloud-soft, while lemon zest, cinnamon and a good splash of dark rum give it real fragrance. It is lovely warm from the oven and just as good chilled, with nothing more than a dusting of icing sugar.
Jump to recipe
Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 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
Nutrition (per serving)
295
kcal
9g
Protein
39g
Carbs
10g
Fat
Estimated per serving. How we calculate this.
Tags:
Cake Baking Desert Sweet Alcoholic Calorific
Preparation
- Mash the ricotta and beat it well with the egg yolks, then stir in the flour, sugar, cinnamon, grated lemon zest and rum and mix well (a food processor makes light work of this).
- Whisk the egg whites until stiff, fold them in, and pour into a buttered and floured 25cm cake tin.
- Bake at 180°C/160°C fan/gas 4 for about 40 minutes, until firm.
- Serve hot or cold, dusted with icing sugar.
Tips from the ZestyPlate Kitchen
- Beat the ricotta until it is properly smooth so the finished pudding is silky rather than grainy.
- Whisk the egg whites to stiff peaks and fold them in gently, keeping as much air in as you can.
- Butter and flour the tin thoroughly so the pudding turns out cleanly.
- Stop baking once it is just firm and set. Push it too far and you lose that delicate texture.
Frequently Asked Questions
Yes. A little vanilla or some extra lemon zest gives you a fragrant, alcohol-free version that children can enjoy.
It has the ricotta tang of a cheesecake but a far lighter, almost soufflé-like crumb, so think of it as the airier cousin.
Either works. Warm, it is soft and comforting; chilled, it firms up and eats more like a cake.
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