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Cheese and Almond Pudding (Budino Di Ricotta)

ingredients

4 - 6 servings
1 tsp Butter
1 Tbs Fine dry breadcrumbs
Sultanas or seedless raisins
1 Tbs Chopped mixed
2 Tbs candied peel
50 ml (2 fl oz) 1/4 cup Rum
1/2 kg (1 lb) Ricotta cheese
4 Eggs
75 g (3 oz) 1/2 cup Ground almonds
50 g (2 oz) 1/3 cup Slivered almonds
1/2 tsp Ground cinnamon
1 Tbs Grated lemon rind
50 g (2 oz) 1/4 cup Sugar

method

1. 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.

2. Put the sultanas or raisins and candied peel in a small bowl. Cover with rum and set aside to soak for 10 minutes.

3. 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.

4. 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.

5. To serve, run a knife around the edge of the dish and quickly invert the mixture on to a serving dish.

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