| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine, melted |
| 3 |
tb |
Brown sugar, firmly packed |
| 2/3 |
c |
Dried apricot halves, plumped |
| 1/3 |
c |
Sugar |
| 1 1/3 |
c |
2% lowfat milk, scalded |
| 1 1/4 |
c |
Cooked rice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Nutmeg |
| 2 |
|
Eggs, beaten |
| 1 |
ts |
Vanilla chocolate sauce, Optional whipped cream, Optional chocolate leaf, Optional almonds, toasted, Optional |
INSTRUCTIONS
Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle with
brown sugar; arrange apricots evenly over brown sugar. Stir sugar into
milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over
apricots. Place molds in 13 X 9-inch pan with about 1-inch hot water; bake
at 350 degrees F. 20 to 25 minutes, or until custard is set. Unmold
immediately; let cool.
To serve place pudding on plate. If desired, spoon chocolate sauce on plate
around pudding and garnish with whipped cream, chocolate leaves and toasted
almonds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”