It is a dessert made with alternative layers of sweet rice and chestnut puree along with nuts.
Ingredients
| Pudding rice |
175gm |
| Unsalted butter |
125gm |
| Castor sugar |
1tbsp |
| Dry dates (pitted, chopped) |
8 numbers |
| Raisins |
1 tbsp |
| Walnut (halved) |
5 numbers |
| Glace cherry (halved) |
5 numbers |
| Angelica |
5 numbers |
| Chestnut puree |
115 gm |
Syrup
| Light brown suigar |
4 1/2 tsp |
| Water |
150 ml |
| Orange juice |
2 tbsp |
| Corn flour |
1 1/2 tsp |
Method
- In a saucepan, take cold water and add rice. Bring to boil and simmer for 15mins until the water is absorbed. Then mix in butter and sugar.
- Grease a pudding basin and cover the base and sides with a thin layer of rice pressing it with the back of a spoon.
- Mix the fruit and nuts together and press it into the rice using a spoon.
- Spread a thick layer of rice and fill the centre with chestnut puree. Cover with remaining rice.
- Cover with a greaseproof paper and foil. Secure with a string and place in a steamer for 45 mins. Let it stand for ten minutes.
- Before serving, dissolve the sugar for the syrup in the water and orange juice over a gentle heat. Bring to boil and add cornflour paste to it.
- Turn out the pudding, pour the syrup on top and serve.
