Cheese and Almond Pudding (Budino Di Ricotta)

Cheese and Almond Pudding (Budino Di Ricotta)

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Servings: 4
Calories: 583


  • 1 tsp Butter
  • 1 Tbs Fine dry breadcrumbs
  • Sultanas or seedless raisins
  • 1 Tbs Chopped mixed
  • 2 Tbs candied peel
  • 2 floz Rum
  • 1 lb Ricotta cheese
  • 4 Eggs
  • 3 oz Ground almonds
  • 2 oz Slivered almonds
  • 1/2 tsp Ground cinnamon
  • 1 Tbs Grated lemon rind
  • 2 oz Sugar


  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F). Lightly grease a large baking dish with the butter, then sprinkle over the breadcrumbs.
  • Put the sultanas or raisins and candied peel in a small bowl. Cover with rum and set aside to soak for 10 minutes.
  • Using the back of a wooden spoon, rub the ricotta through a strainer into a large bowl. Beat in the eggs, then gradually add the sultana or raisin mixture and all of the remaining ingredients.
  • Turn the mixture into a baking dish and put the dish into the oven. Bake for 45 minutes to 1 hour, or until the top is light brown. Remove from the oven and set aside to cool. When the mixture is cold, transfer it to the refrigerator and chill for at least 1 hour.
  • To serve, run a knife around the edge of the dish and quickly invert the mixture on to a serving dish.
Calories: 583 kcal
Carbohydrates: 34 g
Protein: 30 g
Fat: 38g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 233 mg
Sodium: 201 mg
Potassium: 354 mg
Fiber: 5 g
Sugar: 22 g
Vitamin A: 776 IU
Vitamin C: 2 mg
Calcium: 355 mg
Iron: 3 mg
Dishes Desserts
Cuisine Italian
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