2 oz (50 g) ground rice
2 3/4 cups (21 fl oz) 600 ml milk - full-cream
4 eggs, separated
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
1 stick (8 tbsp) 4 oz (112 g) butter
1/3 cup (1 oz) 25 gslivered almonds
2 oz (50 g) mixed peel
2 3/4 cups (21 fl oz) 600 ml milk - full-cream
4 eggs, separated
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
1 stick (8 tbsp) 4 oz (112 g) butter
1/3 cup (1 oz) 25 gslivered almonds
2 oz (50 g) mixed peel
method
1. In a saucepan stir or whisk the rice into the cold milk until smooth.
2. Add the sugar and bring gently to the boil, giving it a stir. It will thicken and the sugar will melt. Simmer for a minute, add the butter, and stir it in until it has melted. Allow to cool.
3. Mix the 4 egg yolks into the mixture, then beat 3 of the whites until firm and you can turn the bowl upside down.
4. Fold into the mixture and add the almonds. Into the bottom of a buttered, oven-proof basin or souffle dish (or for a dinner party - 4 individual souffle dishes) put the mixed peel.
5. Then pour this lovely almondy mixture into the dish or dishes and place in a bain marie - a roasting tin with an inch (2.5 cm) of hot water in it.
6. Sprinkle the nutmeg on top.
7. Put it into a medium oven, gas mark 4 ( 350°F) 180°C (160°C fan assisted oven) for 35-40 minutes.
8. Make sure it does not burn; if this looks likely, put some butter paper over the top. The pudding needs to cook until it is firm through.
9. When cooked, spoon it out and serve.
2. Add the sugar and bring gently to the boil, giving it a stir. It will thicken and the sugar will melt. Simmer for a minute, add the butter, and stir it in until it has melted. Allow to cool.
3. Mix the 4 egg yolks into the mixture, then beat 3 of the whites until firm and you can turn the bowl upside down.
4. Fold into the mixture and add the almonds. Into the bottom of a buttered, oven-proof basin or souffle dish (or for a dinner party - 4 individual souffle dishes) put the mixed peel.
5. Then pour this lovely almondy mixture into the dish or dishes and place in a bain marie - a roasting tin with an inch (2.5 cm) of hot water in it.
6. Sprinkle the nutmeg on top.
7. Put it into a medium oven, gas mark 4 ( 350°F) 180°C (160°C fan assisted oven) for 35-40 minutes.
8. Make sure it does not burn; if this looks likely, put some butter paper over the top. The pudding needs to cook until it is firm through.
9. When cooked, spoon it out and serve.
serving amount
serves four
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
