Budino Di Ricotta

Dessert · Italian

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Ricotta500g

Eggs4 large

Flour3 tbs

Sugar250g

Cinnamon1 tsp

LemonsGrated Zest of 2

Dark Rum5 tbs

Icing Sugarsprinking

Method 0/2 steps

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.

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.