I wonder how many realise what an elaborate confection a rice pudding used to be. It is certainly a far cry from the rather wet milk and rice product often served today. The Georgians would have put a rim of prettily decorated puff pastry round the edge of the dish, though this ought to be baked first in a hot oven should you think of embarking on such an elaboration.
4 oz pudding rice
Rind of 1 lemon
1 pint milk
2 oz caster sugar
4 eggs
2 oz unsalted butter
2 oz muscatel raisins
2 oz sultanas
1 oz chopped peel or glace cherries
1 sherry Hass of brandy
Grated nutmeg
In a large pan, bring plenty of water to the boil. Wash the rice, put this into the water and boil for 1 7 minutes exactly. Rinse the rice in a sieve under cold running water.
In a double boiler, infuse the lemon rind with the milk and sugar. Beat the eggs in a separate basin. Whisk in the hot milk and return the mixture to the pan, stirring all the time until the sauce coats the back of a spoon.
Take the pan away from the heat (off the water, that is), add the butter, fruits, brandy and cold rice. Butter an ovenproof dish and pour the mixture into this
Stand the dish in a second dish or meat tin contain¬ing hot water. Grate a little nutmeg over the top and bake the pudding at 300°F or Mark 2 for half an hour, or until the pudding is set but not split.
Serve with pouring cream.
Serves 5-6
November 2, 2011 в 16:52
This sounds so good. I can smell it just looking at the picture….yummmmmmmm i’m drooling….