4 cups (1 litre) 1 3/4 pint cold rice pudding
1 X 410 g (14 oz) can peach halves
2 tsp arrowroot
125 ml peach syrup from can
2 drops pink food colouring
1-2 drops yellow food colouring
1 X 410 g (14 oz) can peach halves
2 tsp arrowroot
125 ml peach syrup from can
2 drops pink food colouring
1-2 drops yellow food colouring
for the decoration
whipped cream
method
1. Divide the rice pudding between 6 sundae glasses.
2. Drain the peaches and arrange 1 half on top of each helping of rice, cut side down.
3. Put the arrowroot into a small saucepan and stir in the syrup.
4. Bring to the boil, stirring all the time, and boil for about 5 minutes until it thickens and clears.
5. Add the colouring and pour over the peaches.
6. Leave to set.
7. Decorate with whipped cream.
2. Drain the peaches and arrange 1 half on top of each helping of rice, cut side down.
3. Put the arrowroot into a small saucepan and stir in the syrup.
4. Bring to the boil, stirring all the time, and boil for about 5 minutes until it thickens and clears.
5. Add the colouring and pour over the peaches.
6. Leave to set.
7. Decorate with whipped cream.
serving amount
serves 6
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