Dessert Recipes - Warm Blueberry Pudding

Ingredients

• 120 ml/4 fl oz/1/2 cup water

• 100 g/4 oz/1/2 cup short-grain (pudding) rice

• 3 eggs, beaten

• 100 g/4 oz/1/2 cup light brown sugar

• 5 ml/1 tsp vanilla essence (extract)

• A pinch of salt

• 75 g/3 oz/1/2 cup raisins

• 600 ml/1 pt/2 1/2 cups full-cream milk

• 225 g/8 oz/2 cups blueberries

• Granulated sugar

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Method:

1. Bring the water to the boil. Stir in the rice, bring to the boil again, then remove from the heat and leave to stand for 5 minutes. Drain.

2. Beat the eggs, sugar, vanilla and salt together. Blend in the raisins, milk and rice and turn into an ovenproof dish.

3. Stand the dish in a roasting tin (pan) of hot water. Bake in the oven at 180°C/350°F/gas mark 4 for 1 1/2 hours or until the rice is cooked and set firm.

4. Remove from the oven and allow to cool for 15 minutes. Meanwhile, put the blueberries in a pan with 30 ml/2 tbsp water and a little sugar.

5. Heat gently until the juice runs, then cover and simmer for about 5 minutes until the fruit is tender.

6. Puree in a blender or food processor or pass through a sieve. Taste and add more sugar if liked.

7. Serve the rice cut into pieces with the sauce poured over.