Makes one 9” round cake to serve with afternoon tea or as a ‘very different’ dessert! Ingredients • 250g/8oz Tilda Easy Cook Basmati Rice • 1.2 litres/2 pints milk • 4-6 tablespoons sugar • 75g/3oz raisins • 2 tablespoons rum or brandy • 2 tablespoons mixed chopped peel • 300ml/half pint of whipping cream or fromage frais • Half a teaspoon of ground cinnamon • 4 eggs, separated For the Topping • 225g/8oz cream, curd or low fat soft cheese • 450ml/3/4 pint of soured cream or fromage frais • Grated rind of 1 lemon • 1 teaspoon of vanilla essence • Caster sugar, to taste • Selection of fruits, e.g. red berries, strawberries, star fruit to decorate • Few holly leaves to decorate
Method 1. Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line the base of a deep 23cm/9in round cake tin with greaseproof paper. 2. Boil the rice for 3 minutes in water, then drain. Return to the saucepan with the milk and four tablespoons of sugar. Bring to the boil and simmer gently, uncovered, for 30-40 minutes stirring occasionally until the milk is almost absorbed. Remove and allow to cool, stirring occasionally to prevent skin forming. 3. Heat the raisins in the rum or brandy and reserve. 4. Stir the cream/fromage frais into the rice along with the cinnamon, reserved raisins and mixed peel. Beat the egg yolks and add to the mixture with extra sugar to taste, if preferred. 5. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the tin and bake for approximately 1 hour, until golden brown. The top should be slightly wobbly, like a soufflé. 6. Once cooled, remove the cake from the tin onto a large serving plate and refrigerate for at least 6 hours. 7. Whisk the cream, curd or low fat cheese together with the soured cream or fromage frais until smooth and thick. Fold in the lemon rind, vanilla essence and caster sugar. Cover the top and sides of the cake with the cheese mixture and decorate with the berry fruits, star fruit slices and holly leaves Recipe from Tilda