ingredients
serves 6
60 ml (4 level tbsp) long grain rice
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (150 g) 5 oz 10 tbsp butter
2 tbsp (30 ml) golden syrup (substitute light corn syrup)
1/3 cup (75 g) 3oz Demerara (raw) sugar
411 g (14 1/2 oz) can apricot halves, drained
1/2 cup (125 g) 4 oz soft brown sugar
2 eggs, separated
3/4 cup (75 g) self-raising flour
15 ml (3 level tsp) ground ginger
1. Simmer the rice in the milk in a covered pan for about 25 minutes, until tender and the milk is absorbed. Cool.
method
1. Simmer the rice in the milk in a covered pan for about 25 minutes, until tender and the milk is absorbed. Cool.
2. Melt 25 g (1 oz) butter with the syrup and demerara sugar. Spoon into a 18 cm (7 inch) square, base-lined tin. Arrange the apricots on the top.
3. Whisk the remaining butter until soft, gradually beat in the soft brown sugar, egg yolks and cool rice mixture.
4. Gently fold in the flour and ginger sifted together. Whisk the egg whites until stiff then fold into the mixture.
5. Spoon into the tin and bake in the oven at 180c (350°F) mark 4 for about 55 minutes. Turn out and serve hot with the fresh cream.
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