´óÏó´«Ã½

Vanilla Rice Pudding with Clotted Cream & Rhubarb and Elderflower Compote, Raspberry and Coconut MadeleinesÌý

Ìý

Vanilla rice pudding with clotted creamÌý

150g pudding rice

1 litre milk

1 teaspoon vanilla extract

150g castor sugar

100g clotted cream or lightly whipped double cream

Bring a pan of water to the boil.

Add the rice, cook for 2-3 minutes, drain under cold water.

Place the rice in a pan and add the milk, vanilla and sugar.

Bring to the boil and simmer for about half an hour, stirring frequently.

When the rice is ready stir in the clotted cream and remove from heat.

Cool slightly and serve warm or can be served chilled.

Ìý

Rhubarb and elderflower compote

750g new season rhubarb, chopped into 1inch pieces

100g sugar

75ml elderflower cordial

2 tablespoons grenadine

Ìý

Place the rhubarb in a large pan and add the sugar and cordial and grenadine.

Cook gently until the rhubarb is just soft.

Drain off the rhubarb into a bowl.

Boil the remaining juices to a thick syrup and pour over the rhubarb.

Check for sweetness – if it's not sweet enough for your liking add icing sugar to taste.

Ìý

ÌýRaspberry and coconut Madeleines

Ìý80g butter

1 teaspoon honey

2 heaped teaspoons raspberry jam

2 eggs

85g castor sugar

80g plain flour

½ teaspoon baking powder

25g desiccated coconut

Melt the butter, honey and raspberry jam in a saucepan.

Cool.

Whisk the eggs and sugar until pale and fluffy.

Sift in the flour and baking powder and mix well.

Pour in the butter mixture and then fold in the coconut.

Cover and chill for 2 hours or overnight.

Ìý

Set oven to 180oc.

Butter a madeleine tray and three quarter fill with the batter.

Bake for 12-15 minutes or until springy to touch and golden.

Cool and turn out.

Dust with icing sugar.