COOK

Press, Volume XCVII, Issue 28491, 22 January 1958, Page 2

COOK

with Elizabeth Holiday Almond Surprise

If numbers are large, puddings become a problem for so many helpful stand-bys are definitely forbidden; “anything but a Milk Pudding, Mummy.” Here’s a solution; all the goodness and ease of a milk pudding so skilfully concealed they never even suspect it. Holiday Almond Surprise: 1 jar or tin of apricots, pints milk, 9 rounded tablespoons flaked rice. 1 tablespoon cocoa, 2 tablespoons sugar, J teaspoon almond essence. 2 teaspoon salt, grated nutmeg.

Drain apricots, reserving, juice and place the apricots in the bottom of a large ovenware dish. Heat pints of milk, then sprinkle in 1 tablespoon cocoa, 2 tablespoons sugar and 9 tablespoons flaked rice. Stir over heat until thickening. Stir in the apricot juice, J teaspoon salt and i a teaspoon of almond essence. Simmer, stirring frequently, until thick and creamy. Pour over the fruit in the dish and sprinkle the top with grated nutmeg. Bake in a moderate oven until bubbling round the edges and lightly browned. Serve not.