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1.5 liters/2.5 pts/6 cups milk
A pinch of salt
350 g/12 oz/1.5 cups medium-grain rice
Grated rind of 1 lemon
60 ml/4 tbsp caster (superfine) sugar
3 eggs
25 g/1 oz/2 tbsp butter or margarine
1 egg yolk
30 ml/2 tbsp chopped mixed (candied) peel
225 g/8 oz/2 cups slivered (flaked) almonds, toasted
45 ml/3 tbsp Grand Marnier
30 ml/2 tbsp dried breadcrumbs |
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Method:
Bring the milk and salt to the boil in a
heavy pan, add the rice and lemon rind, cover and simmer for 18
minutes, stirring occasionally. Remove from the heat and stir in the
sugar, eggs and butter or margarine and leave until lukewarm. Beat in
the egg yolk, mixed peel, nuts and Grand Marnier. Grease a 20 cm/8 in
cake tin (pan) and sprinkle with the breadcrumbs. Spoon the mixture
into the tin and bake in a preheated oven at 150°C/ 300°F/gas mark 2
for 45 minutes until a skewer inserted in the centre comes out clean.
Leave to cool in the tin, then turn out and serve warm.
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