Embley Pudding, a Rice Cake.
This is, in fact, a good Gâteau de Riz. Boil a teacupful of
rice in 1½ pts. of milk, as for a pudding, to swell it well, and
cook it alone for ½ of an hour; when well boiled, add 2 ozs. of
fresh butter, and work the butter well in ; next, add 4 eggs,
whole but 1 at a time, 2 tablespoonfuls sugar, ground
ginger and nutmeg just to flavour, about 2 ozs. candied peel
chopped fine, and lastly the grated rind of a lemon, and ½ a
wineglassful of sherry.
Line the inside of a plain mould with ornamental strips of
paste (stars, circles, stripes, or leaves); then put in the prepared
and flavoured rice, and bake for ½ of an hour or more in a very
slow oven (the rice must be stiffer than if it were going to be
baked in a dish) ; turn out, and serve the pudding with plain
cream, or fruit sauce, or thick custard as sauce.
This pudding is very good cold, sliced for luncheon, for
which it should be baked the day before, and served with
custard, plain cream, or Apricot Sauce (see Sweet Sauces), or
Strawberry Syrup Sauce (see Fresh Fruit Syrups, under Jams,
Jellies, &c.). For another Gâteau de Riz, see Sweet Dishes.