2 oz (50 g) pudding rice
450 ml (3/4 pint) milk
1.25 ml (1/4 tsp) vanilla flavouring
1/2 cup (100 g) 4 oz caster sugar (superfine granulated), plus 30 ml (2 level tbsp)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
425 g (15 oz) can apricot pie filling
1 egg white
2 level tbsp (30 ml) ground almonds
2 level tbsp (30 ml) flaked almonds
450 ml (3/4 pint) milk
1.25 ml (1/4 tsp) vanilla flavouring
1/2 cup (100 g) 4 oz caster sugar (superfine granulated), plus 30 ml (2 level tbsp)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
425 g (15 oz) can apricot pie filling
1 egg white
2 level tbsp (30 ml) ground almonds
2 level tbsp (30 ml) flaked almonds
method
1. Put the rice and milk in a saucepan and simmer for 25 minutes, until cooked. Add the vanilla flavouring, 100 g (4 oz) sugar and leave to cool.
2. Whip the fresh cream until softly stiff and fold into the cooled rice.
3. Place the apricot pie filling in a dish, spoon over the rice.
4. Whisk the egg white until stiff, add the ground almonds and remaining sugar and whisk again. Spoon on to the rice, sprinkle with flaked almonds. Place under a hot grill for a few minutes, until the almonds are crisp and golden and the meringue lightly browned. Serve at once
2. Whip the fresh cream until softly stiff and fold into the cooled rice.
3. Place the apricot pie filling in a dish, spoon over the rice.
4. Whisk the egg white until stiff, add the ground almonds and remaining sugar and whisk again. Spoon on to the rice, sprinkle with flaked almonds. Place under a hot grill for a few minutes, until the almonds are crisp and golden and the meringue lightly browned. Serve at once
serving amount
serves 5 - 6
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