500 gr white curd cheese, drained well
125 gr butter, melted and cooled
200 gr sugar
45 ml lemon juice
1 tsp grated lemon rind
200 gr plain flour
50 gr fine breadcrumbs
1 tbs Ground cinnamon
Preheat the oven to 180ºC/350ºF. Beat the drained cheese until very smooth. Beat in the melted butter, sugar, eggs, lemon juice and lemon rind followed by the flour. Butter a large cake tin. Sprinkle with the breadcrumbs and cinnamon and pour in the custard mixture. Bake in the oven for about 30 minutes until set and a skewer inserted in the centre comes out clean. Cool for 10 minutes, remove from the mould and cut the pudding into squares.
Preparation: Sonia Fuentes/©ICEX.