The Twelve Recipes of Christmas
Christmas Pudding Rice Pudding
Dawn: (Singing away) On the Twelfth day of Christmas my true Love Food gave to me….
Andrew: Something that will cook slowly whilst we take down the decorations.
Dawn: Will it take that long to untangle the lights?
Andrew: Several hours after the cat has been at them.
Dawn: What do we have left in the Christmas larder?
Andrew: A small Christmas pudding, some citrus fruit that has seen better days and the remnants of some pudding rice.
Dawn: Do you still have your inventing hat on?
Andrew: I’ll fetch it and get to work. If it still fits…my hair needs cutting!
Two hours later: Andrew emerges triumphant from the kitchen.
1 Small Christmas pudding (or leftover portions)
100g pudding rice
1 pint/500ml semi-skimmed milk
50g caster sugar
Grated rind of one lemon and one orange
1tsp vanilla essence
- Preheat the oven to 150⁰C, gas mark 2.
- Rinse the rice in a sieve under cold water to remove the starch. Leave to drain.
- Butter an ovenproof dish.
- Crumble the Christmas Pudding
- Add the rice, grated zest, sugar, vanilla essence and crumbled pudding to the dish and mix.
- Pour in the milk and stir so the ingredients are spread evenly.
- Place into the oven and bake for one and a half to two hours, until the rice pudding has firmed but has a wobble in the middle.
- Allow to cool for 10 to 15 minutes before serving.
Dawn: Gorgeous smell and what an amazing colour!
Andrew: An ingenious way to use remaining Christmas ingredients that would simply gather dust in the cupboard.
Dawn: Rice Pudding should give you enough energy to get on with removing the decorations now!
Andrew: Wasn’t that your job?
Dawn: You’re learning to multitask remember!
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