Budino Di Ricotta: A Slice of Simple Comfort

Some of the best recipes aren't found in glossy cookbooks, but are instead passed down on a well-loved, slightly stained index card. This Budino di Ricotta is one of those treasures for me. It’s not a fussy, towering cake, but a humble, comforting pudding-cake that speaks of home, simplicity, and using what you have on hand. It’s the kind of dessert you can whip together without a second thought, filling your kitchen with a warm, cinnamon-and-lemon scent that feels like a hug.

The Humble Ingredients You'll Need

This recipe is a beautiful lesson in how a few basic ingredients can be transformed into something truly special. You probably have most of these in your pantry right now.

• 500g good-quality ricotta cheese
• 4 large eggs, separated
• 100g plain flour
• 150g granulated sugar
• 1 teaspoon ground cinnamon
• Zest of one lemon
• A good glug of rum (about 2 tablespoons)
• Butter and flour for the tin
• Icing sugar, for dusting

Putting It All Together

Don't let the separate steps intimidate you—it's a straightforward process that comes together beautifully. The key is in gently folding those fluffy egg whites to keep the final texture light and cloud-like.

• First, preheat your oven to 180°C (or 160°C for a fan-assisted oven). Grab a 25cm cake tin, butter it generously, and give it a light dusting of flour, tapping out any excess.
• In a large bowl, mash the ricotta with a fork until it's smooth. Beat in the egg yolks until everything is well combined and creamy.
• Stir in the flour, sugar, cinnamon, grated lemon zest, and that lovely glug of rum. Mix it all well until you have a smooth, thick batter.
• In a separate, spotlessly clean bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks. This is the magic that will give the budino its lift.
• Now, gently fold the egg whites into the ricotta mixture. Use a big metal spoon and a light hand, cutting through the middle and folding over until just combined. You want to keep all that air in there.
• Pour the batter into your prepared tin and smooth the top.

A Patient Wait for Perfection

Slide the tin into the preheated oven and bake for about 40 minutes. You'll know it's done when the top is a gentle golden brown and the centre feels firm to a light touch. Every oven is different, so trust your instincts.

Let it cool in the tin for a little while. This budino is a dream served slightly warm, when it’s soft and comforting, but it’s