COOK with Elizabeth

Press, Volume XCVI, Issue 28347, 5 August 1957, Page 2

COOK with Elizabeth

Happy Day Pudding

Rice pudding and a bottle of fruit is a popular pudding hallowed by age-long tradition, but it has rather an air of “can’t think of anything more interesting” which rules it out for some days when something just a little more festive is called for. Here the self-same ingredients make one of the most delectable and interesting puddings you have tasted for a long time, and one which looks as intriguing as it tastes. Quantities given here make a really family sized pudding in your largest ovenware dish; if it is too big it will not come amiss for it is delicious chilled too.

Happy Day Pudding: |lb rice, 2 pints milk, 1 rounded tablespoon cocoa, 1 tablespoon butter, J teaspoon vanilla, I tablespoon sugar. J teaspoon salt, 1 bottle or tin of pears. Place ilb of rice in a saucepan with 2 pints of milk, 1 tablespoon of sugar and | teaspoon salt and bring to the boil and cook over low heat until creamy, stirring frequently. Mix 1 tablespoon of cocoa (rounded) with a little pear juice and stir in, together with remaining pear juice and half a teaspoon of vanilla. Continue cooking until the rice is tender and the mixture creamy. Place drained pear halves in a large open ovenware dish and pour the rice mixture over. Bake in a moderate oven until just set and lightly browned.