Baked Coconut rice pudding with blackcurrant compote, coconut and lime shortcake

Kindly supplied by Paula McIntyre as demonstrated at recent open evening at Wardens – Enjoy!

Rice pudding

200ml whole milk

150ml coconut milk

100g pudding rice

60g castor sugar

150g egg whites

Pinch nutmeg

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.

Blackcurrant compote

250g blackcurrants (frozen work well)

100g sugar

Simmer together.

Coconut and lime shortcake

350g plain flour

110g castor sugar

130g butter

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.