Dessert Recipes - Hot Banana and Jam Rice

Ingredients

• 45 ml/3 tbsp short-grain (pudding) rice

• 600 ml/1 pt/2 1/2 cups milk

• 90 ml/6 tbsp caster (superfine) sugar

• 15 g/1 tbsp butter

• 2 eggs, separated

• 4 ripe bananas

• 10 ml/2 tsp lemon juice

• 60 ml/4 tbsp seedless raspberry jam (clear conserve)

• 15 ml/1 tbsp water

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Method:

1. Put the rice in a pan with the milk. Bring to the boil and simmer, stirring occasionally, for 30 minutes or until creamy and tender.

2. Stir in 30 ml/2 tbsp of the sugar, the butter and the egg yolks. Turn into a lightly buttered ovenproof serving dish.

3. Mash the bananas with the lemon juice until pulpy. Spread gently over the rice.

4. Whisk the egg whites until stiff. Add half the remaining sugar and whisk until stiff and glossy. Fold in the remaining sugar with a metal spoon.

5. Pile on the bananas and bake in the oven at 180°C/350°F/gas mark 4 for about 15 minutes or until the meringue is turning golden.

6. Meanwhile, melt the jam in a saucepan with the water. Pour into a jug. Serve the banana meringue with the jam sauce poured over.