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Budino Di Ricotta

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  • 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

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  • 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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