Baked risoni pudding :
Total cooking time: 1 hour
Serves : 4-6
For the baked rissoni pudding we need :
¼ cup (50 g/1 ¾ oz) rissoni
2 eggs, lightly beaten
⅓cup (80 ml/2 ¾ fl oz) maple syrup
2 cups (500 ml/16 fl oz] cream
¼ cup (30 g/1 oz) sultanas
pinch of nutmeg.
¼ teaspoon ground cinnamon.
1- Preheat the oven to slow 150°C
[300°F/Gas 2]. Cook the rissoni in a
large pan of rapidly boiling water for
3-4 minutes, or until al dente. Drain well
2- Whisk together the eggs, maple syrup
and cream in a bowl.
3- Stir in the rissoni, sultanas, vanilla
essence, nutmeg and cinnamon. Pour the 3
mixture into a deep round or oval
ovenproof dish. Sit the dish in a large f
baking dish and pour enough water into i
the baking dish to come halfway up the
sides of the ovenproof dish. Bake for
50-55 minutes, or until a knife comes out
clean when inserted into the centre.
note: As a variation, replace the sultanas
with chopped dried apricots or raisins. Or,
use fresh pitted and chopped dates or
whole raspberries and blueberries. The
cooking time may need to be a little
longer with the fresh fruit, because some
of the juice will ooze out.