OLD FASHIONED RICE PUDDING
8 oz Puff Pastry (bought)
2 oz Cheddar Cheese (grated)
1 oz Melted Butter
1 Egg
Seasoning
2 oz Caster Sugar
1.5 pts. Milk
Grated Nutmeg
Knob of Butter
2.5 Pt Ovenproof dish
2oz Plain Chocolate
2 oz Unsalted Butter
5 oz Soft Dark Brown Sugar
3 Tblsps. Golden Syrup
2 level Tsps. Coffee Granules
.25 pts. Boiling Water.
Roll out the pastry and divide into 2 squares. Lay one onto a baking sheet. Mix the remaining ingredients together well. Spread onto the pastry leaving about 1” all round the edge. Egg wash the edges and place the other square on top pressing edges together. Egg wash the top and bake in the oven, Gas Mk 7/210 C, till golden brown. You can add extras to the basic filling e.g. Flaked fish, cooked turkey or chicken, chopped hard boiled egg.
Put the rice and sugar
into the dish and pour over the milk. Add a little grated nutmeg and stir
through gently. Dot the surface with the butter. Bake for 30 mins. at
Gas Mk 3/160 C. Stir the pudding mixture then return to the oven for about
2 hours when most of the milk will be absorbed and a golden brown skin
will have formed on top of the pudding.
Put all the ingredients in to a saucepan and stir gently over a medium heat then bring to the boil and simmer for a few minutes. Leave to cool for 5 minutes before using. Can be poured over ice-cream, bananas or chocolate cake or pudding.. The sauce will go solid when completely cool but can be warmed through to come back to a pouring sauce.
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