| 1 |
Bring plenty of water to the boil in a large pan. Wash the rice, put this into the water and boil for 17 minutes exactly. Rinse the rice in a sieve under running cold water. |
| 2 |
Infuse the lemon rind with the milk and sugar in a double boiler. Beat the eggs in a separate basin. Whisk on the hot milk and return the mixture to the pan, stirring all the time until the sauce coats the back of a spoon. |
| 3 |
Take the pan away from the heat (off the water, that is), add the butter, fruits, brandy and cold rice. Butter an oven-proof dish and pour the mixture into this. |
| 4 |
Stand the dish in a second dish or meat tin containing hot water. Grate a little nutmeg over the top and bake the pudding at 140 C/275 F/gas mark 2 for half an hour or until the pudding is set but not split. |
| 5 |
Serve with pouring cream. |
|
|
|
|
|
|
|
|