Kindly supplied by Paula McIntyre as demonstrated at recent open evening at Wardens – Enjoy!
200ml whole milk
150ml coconut milk
100g pudding rice
60g castor sugar
150g egg whites
Heat the milk and coconut milk in a pan. Place the rice in a heatproof bowl with the milk mixture. Cover with cling and place in a pan of simmering water. Cook for 45 minutes or until rice is cooked and add the nutmeg. Cool and then chill. Butter a baking dish or 4 individual ones. Set oven to 180oc. . Whisk the egg whites to stiff peaks and fold in the sugar.
Fold a third of the egg white into the rice mixture – be vigorous at this stage to loosen it. Add the other 2 thirds gently. Spoon the plums into the baking dish. Top with the rice mixture and bake until golden and risen – about 15 minutes for large less for individual dishes. Serve immediately.
250g blackcurrants (frozen work well)
Coconut and lime shortcake
350g plain flour
110g castor sugar
90ml Broighter Gold lemon oil
2 egg yolks
Zest 1 lime
Rub the flour and butter together until the mixture resembles fine breadcrumbs. Mix in the sugar well and. Whisk the oil, lime zest and egg yolks together and add to the dry mixture. Form into a dough and divide in 2. Roll each into a sausage shape, about 3 cm in diameter, in parchment paper and chill for an hour.
Set oven to 150oc.
Cut shortcake mixture into 1cm thick slices and place on 2 baking trays lined with parchment paper. Bake for about 20-25 minutes or until golden and crisp. Cool on a wire rack. Store in an airtight container.