Print Options:

BAKED RICE AND APRICOT PUDDING

Yields6 Servings

 ½ litre milk
 Vanilla seeds from ½ pod
 ½ tsp salt
 150 g rice
 60 g sugar
 60 g butter
 3 egg yolks
 3 egg whites
 2 tins of apricot halves
 Zest and juice of 1 lemon
 40 ml apricot or almond liqueur
 10 cherries in maraschino syrup, drained
 30 g flaked almonds
 Icing sugar to serve
1

Bring the milk to the boil in a saucepan with the vanilla and the salt; stir the rice in, in a steady stream, then leave to simmer over a very low heat for 25-30 minutes; take the pan off the heat and leave the rice to cool

2

Put half the sugar into a bowl with the butter and beat to a foam; using a fork, whisk the egg yolks one by one, stir thoroughly into the cooled rice, beat the egg whites and the remaining sugar until firm, adding the sugar gradually; fold into the rice mixture

3

Drain the apricots and mix with the lemon juice and zest and the liqueur; place in a buttered ovenproof dish 24cm in diameter; top with the flaked almonds, cherries and then the rice mixture and bake in a preheated oven at 180C/Gas4 for 30-40 minutes; half way through cooking, cover the pudding with foil to prevent the top burning

4

Dredge with icing sugar and serve

Nutrition Facts

Servings 0