Rice Pudding Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
6
- For the rice bakes
- ⅔ cup cooked, white Rice
- ¼ cup cream (48% fat)
- 2 Tbsps melted unsalted butter
- ¾ cup all-purpose flour
- 0.333 cup sugar
- ½ Tbsp Baking powder
- 1 pinch salt
- 1 egg
- ½ cup milk
- 1 tsp vanilla extract
- For the redcurrant sauce
- 2 cups Red currant
- ½ cup water
- ¼ cup sugar
- 1 lemon (juice)
- To decorate
- powdered sugar
- Red currant
Preparation steps
1.
For the rice bakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 6 ramekins or muffin tins.
2.
Mix together the rice, cream and butter in a mixing bowl. Stir well and set aside for 10 minutes.
3.
Sift together the flour, sugar, baking powder and salt and set aside.
4.
Whisk together the egg, milk and vanilla until smooth.
5.
Stir the egg mixture into the rice mixture until well blended. Stir in the flour mixture until just combined.
6.
Spoon into the ramekins and bake for 20-25 minutes until golden. Cool in the ramekins for 10 minutes, then place on a wire rack to cool completely.
7.
For the redcurrant sauce: put the redurrants, water, sugar and lemon juice in a pan. Heat gently until the sugar has dissolved. Increase the heat slightly and cook for 5-10 minutes until the redcurrants are very soft.
8.
Mash or puree the mixture in a blender, then push through a sieve to remove the seeds.
9.
Place the rice bakes on serving plates and sift over a little icing sugar. Spoon the sauce on top and decorate with redcurrants.
