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“Cucina Rustica; posted per request. Suggested to serve with simple raspberry puree.”
1hr 20mins

Ingredients Nutrition


  1. Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
  2. Preheat oven to 325°; butter a medium-size loaf pan and set aside.
  3. Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
  4. In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
  5. Add in the lemon zest; transfer to a big bowl.
  6. Whip the egg whites with the salt and cream of tartar until stiff; beat ¼ of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
  7. Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
  8. Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.

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