50 g (2oz) raisin
1/2 oz (15 g) cherries
I5 g (1/2 oz) mixed peel
1 cm (1/2 inch) fresh ginger, grated
75 ml (3 fl oz) sherry
900 ml (1 1/2 pints) fresh milk
2 oz (50 g) pudding rice
1 tbsp (15 g) 1/2 oz sugar
1/2 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt fresh single cream
250 ml (9 fl oz) orange juice
1 tablespoon cornflour
1/2 oz (15 g) cherries
I5 g (1/2 oz) mixed peel
1 cm (1/2 inch) fresh ginger, grated
75 ml (3 fl oz) sherry
900 ml (1 1/2 pints) fresh milk
2 oz (50 g) pudding rice
1 tbsp (15 g) 1/2 oz sugar
1/2 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt fresh single cream
250 ml (9 fl oz) orange juice
1 tablespoon cornflour
method
1. Soak the fruit and ginger in the sherry.
2. Heat the milk and rice, simmer gently for 45 minutes until the mixture is thick.
3. Stir in the sugar and vanilla essence. Cool. Fold in cream.
4. Blend orange juice and cornflour, heat stirring until sauce boils and is smooth. Cool.
5. Spoon half the rice mixture into a serving dish, spread with orange sauce and most of the fruit.
6. Top with remaining rice cream.
7. Serve decorated with remaining fruit.
2. Heat the milk and rice, simmer gently for 45 minutes until the mixture is thick.
3. Stir in the sugar and vanilla essence. Cool. Fold in cream.
4. Blend orange juice and cornflour, heat stirring until sauce boils and is smooth. Cool.
5. Spoon half the rice mixture into a serving dish, spread with orange sauce and most of the fruit.
6. Top with remaining rice cream.
7. Serve decorated with remaining fruit.
serving amount
serves 4
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