675 g (1 1/2 lb) can creamed rice pudding
8 oz (225 g) cherries
1/4 cup (50 g) 2 oz granulated sugar
2 tsp arrowroot
1 tsp vanilla essence
1/2 cup (50 g) 2 oz chopped almonds
2/3 cup (150 ml) 1/4 pt whipping cream
4 tsp sweet cherry
1 whole almond
1/4 cup (25 g) 1 oz toasted flaked almonds
icing sugar (confectioners sugar) to dust
8 oz (225 g) cherries
1/4 cup (50 g) 2 oz granulated sugar
2 tsp arrowroot
1 tsp vanilla essence
1/2 cup (50 g) 2 oz chopped almonds
2/3 cup (150 ml) 1/4 pt whipping cream
4 tsp sweet cherry
1 whole almond
1/4 cup (25 g) 1 oz toasted flaked almonds
icing sugar (confectioners sugar) to dust
method
1. Stone the cherries. Place the sugar in a saucepan with 300 ml (1/2 pint) water. Bring to the boil, and heat gently, stirring, until dissolved.
2. Increase the heat and boil rapidly for 1 minute, then add the cherries and simmer gently for 10 minutes until tender.
3. Mix the arrowroot with 2 tablespoons water and stir into the cherries. Simmer for 2 minutes until the sauce is thickened and clear.
4. Mix the rice pudding with the vanilla essence, chopped almonds, cream and sherry. Place in a serving dish and push the whole almond into the pudding so that it is hidden. Sprinkle with flaked almonds.
5. Serve the rice pudding with the hot cherry sauce dusting lightly with icing sugar.
2. Increase the heat and boil rapidly for 1 minute, then add the cherries and simmer gently for 10 minutes until tender.
3. Mix the arrowroot with 2 tablespoons water and stir into the cherries. Simmer for 2 minutes until the sauce is thickened and clear.
4. Mix the rice pudding with the vanilla essence, chopped almonds, cream and sherry. Place in a serving dish and push the whole almond into the pudding so that it is hidden. Sprinkle with flaked almonds.
5. Serve the rice pudding with the hot cherry sauce dusting lightly with icing sugar.
serving amount
serves: 4
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