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Moulded Pineapple Conde

ingredients

serves 6
45 ml (3 level tbsp) pudding rice
568 ml (1 pint) milk
2/3 cup (150 ml) 1/4 pint pineapple jam
432 g (15 1/4 oz) can pineapple pieces, with juice
2 level tsp (10 ml) gelatine
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
2 level tsp (10 ml) arrowroot
1 tbsp (15 ml) lemon juice

method

1. Place the rice and milk in a small, heavy-based pan, simmer gently for about 35 minutes, until the milk is absorbed and rice tender. Stir in 30 ml (2 level tbsp) jam, cool.

2. Drain the pineapple, reserving the juices and chop roughly; stir into the rice mixture.

3. Soak the gelatine in 20 ml (4 tsp) water in a small bowl. Dissolve by standing the bowl in a pan of gently simmering water. Stir into the rice.

4. Whip the fresh cream until softly stiff and fold into the rice mixture. Spoon into a buttered 1 -litre (1 1/2pint) fluted flan mould. Chill to set.

5. Mix the arrowroot with a little water to form a smooth paste. Warm the remaining jam with 1 20 ml (6 tbsp) pineapple juice until evenly blended. Stir in the arrowroot and cook until the mixture has thickened. Stir in the lemon juice and cool.

6. Turn out the rice mould, spoon over some sauce, serve rest separately. Best eaten on day of making.

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