Recipe CXXXII - Traditional Baked Rice Pudding

One of the abiding memories of my youth was the Sunday roast dinner and my father's party piece was his rice pudding, which he would nail week after week, and there would still be some to nibble on as late as Thursday. His recipe used evaporated milk, which gave it a creamy tang, but I make it with a few other ingredients. Every traditionally made rice pudding has that dark brown layer on top, which is ground nutmeg, and is essential to the authenticity of this most British of desserts.

Ingredients (* = optional) to make enough to fill a baking tray: 

250 g dessert (short grain) rice

1 l whole milk (3.4% fat)

250 ml full cream

1 vanilla pod

25 g to 75 g brown sugar

25 g to 75 g white sugar

1 nutmeg plus grater

* Cinnamon

* Five spice

* Some sultanas, diced apples or pears

* Some saffron

Some butter to grease the baking tray

Instructions:

Put the oven on to 150°C max, and butter a baking tray with minimum 7cm-high sides. Put the milk and cream into a saucepan and gently heat it up, making sure it doesn't boil.

Cut open the vanilla pod and scrape the contents into the pan, then throw in the pod. Once it is about to boil, remove it from the heat and let it settle for a few minutes.

While you are waiting for the mink and cream to heat up, put the rice and both sugars into the baking tray. At this point, you can also add any other of the optional ingredients. Then pour the milk and cream over the top, and give it a good stir so that it doesn't end in overcooked clumps of rice.

Grate or sprinkle as much nutmeg on the top as you want. Really, it's the most essential thing - the rice pudding without the nutmeg layer is like pasta without sauce.

Finally, put the baking tray in the oven for two hours or so (possibly half an hour longer), when the rice pudding should be soft and creamy with a splendid nutmeg roof. 

It is great both just out of the oven or cooled in the fridge. If it is done right, when it is cold, you should be able to cut slices with it, which you can serve to children in portions like sweetie bars. They love it with some jam.

Put a layer of tin foil over it, if you want to keep it in the fridge.

Apart from that, enjoy changing the ingredients slightly each time. I love the pure creaminess of a plain rice pudding, but I find cinnamon and five spice really do it for me. I also love to cover mine in brown sugar to eat.

Raymond's Recipe CXII - Chocolate and Almond Macaroon Biscuits

Christmas is approaching fast. With just over two weeks to go, I always realise that I am so woefully underprepared, that I just give up and let time take its course. However, I might fail to send an obscure great-aunt-in-law her annual bottle of outrageously pungent perfume that she likes, but I never forget the mince pies  or the Christmas puddings. 

One of the most important parts of this time of year is the food. I never neglect that. Over the years, I have always tried to outdo Christmas dinner from the year before, but now it's getting silly. If I carry on, I'll end up doing a multi-bird roast where you stuff a quail inside a pigeon inside a mallard inside a pheasant inside a chicken inside a duck inside a turkey, and that's not where I want to go, for I fear that would be my last meal on this mortal coil.

So I'm going for quality over quantity, starting with the sweet snacks. I made these as a trial run (hence the extraordinarily unphotogenic result), but over the next two weeks I will perfect them.

Ingredients:

100g plain chocolate, melted

150g blanched almond slices and 50g fresh almonds, coarsely ground

250g caster sugar

Three egg whites

1 tsp vanilla sugar 

Butter for greasing

Instructions:

Firstly, turn the oven on fairly low (160°C should do it), then line two baking sheets with greaseproof paper and grease the surface. Melt the chocolate in a bowl over some boiling water and whisk the egg whites until they form stiff peaks.

Put the almonds in a blender and once in very small pieces (the fresh almonds will be bigger than the blanched ones - this is good for flavour and texture), put them in a large-ish bowl and add the sugar, vanilla and fold in the egg whites. Be very gentle with the egg whites as you fold them in, because they play a vital role in the final consistency and need to retain some form of fluffiness.

Then add the melted chocolate, slowly folding that in until it looks a thick brownish lumpy custard:

To transfer them to the greaseproof paper, you can do one of two things. Either spoon very small balls the size of a £2/€2 coin leaving a large gap between each, or spread it evenly over the surface of the greaseproof paper and bake for 12 to 15 minutes, depending if you want them soft and tangy or hard and crunchy. You will need to do it twice.

I made one lot batch crunchy and one batch soft. I also broke them into rough bitesize pieces and put them in a biscuit tin.

Next time I'm going to spoon them onto the greaseproof paper and make individual ones.

Recipe XCIX - Apple-Vanilla-Mascarpone Dessert

I'm now on my 99th recipe. This has been a fabulous adventure for me to attempt to cook a different meal at least once a fortnight, but on average every eight or nine days. This one is so easy and yet fulfilling to make and a remarkable crowd-pleaser. You need a good hour for this, but it'll be worth it.

Ingredients:

5 apples

2 tablespoons of brown sugar (approx)

4 tablespoons of white sugar (approx)

1 carton of ordinary dessert cream

1 tub of mascarpone

3 eggs

2 vanilla pods

A handful of speculoos biscuits but shortcrust will do

A spoonful of cinnamon

Equipment:

An electric whisk

A blender

Instructions:

Cut up the apples and put them in water and tip some brown sugar over them. Some remove the skins, but I leave them on as I like a nice zesty tang to my apple purée.

Put the biscuits in a blender and give them a whiz until they're pulverised. Put them aside until later.

Take the cream, eggs and mascarpone and fold them into each other. Add the white sugar (to your own tastes) and empty the vanilla pods into it by cutting down the centre from one end to the other and scooping the vanilla out with a teaspoon. Then get the electric whisk and turn it into a creamy substance.

Meanwhile, get half the apples and scoop them out of the water and into a blender. Whiz it up until it turns to pulp. Put them in a bowl to cool.

With the other half, add some cinnamon and blend it to a pulp. So below you see the difference. The one on the right I am saving for my roast pork later, and the one on the left is going further in this story. Put it in the fridge for a while first though.

Spoon very carefully some apple purée into the bottom of a glass and smooth it down to a flat surface either with a spoon, or by gently swirling the glass. Add the mascarpone layer after this, and then the biscuit crumbs.

Use various sizes of glass depending on who they are intended for.

You can do the same thing with other fruits, such as raspberries, pineapple or blackcurrants. The vanilla would be an unnecessary, depending what you choose.