ingredients
serves four
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
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.
