| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1/2 |
pt |
Milk |
| 1 |
|
Inch vanilla pod |
| 1 |
oz |
Pudding rice |
| 1/2 |
oz |
Caster sugar |
| 1 |
pn |
Cinnamon |
| 2 |
tb |
Creme fraiche |
| 1/2 |
tb |
Honey |
| 1 |
|
Banana; mashed |
| 1 |
oz |
Brown sugar |
| 375 |
g |
Raspberries |
| 1 1/2 |
oz |
Icing sugar |
INSTRUCTIONS
PUDDING
RASPBERRY SAUCE
Place milk into saucepan with vanilla pod, bring to the boil. Pour in
rice and sugar and stir. Add a pinch of cinnamon.
Grease an ovenproof dish and pour in rice pudding then grease a small
circle of greaseproof paper (this will stop a skin from forming). Put
in a preheated oven 160C for 2 hours.
Raspberry sauce:
Place raspberries in a food processor with the icing sugar and blend
to a smooth pouring consistency. Strain the sauce to remove the seeds
and put aside.
Take the pudding out of the oven and mix in the creme fraiche. Mash
the banana and mix with the pudding. Add honey and crushed nuts and
mix. Then pack pudding into a ramekin dish, sprinkle the top with
brown sugar and place under the grill.
Place ramekin on to a plate and decorate with the sauce. Garnish with
fresh sprigs of mint.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk>
on Sep 16, 1999
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“God loves each of us as if there were only one of us. #Augustine”