Dessert Recipes - Winter Fruit Salad Pudding

Ingredients

• 175 g/6 oz/1 cup dried fruit salad, soaked

• 75 g/3 oz/1/3 cup short-grain (pudding) rice

• 600 ml/1 pt/2 1/2 cups milk

• 40 g/3 tbsp granulated sugar

• 2 eggs, beaten

• Grated nutmeg

• 15 ml/1 tbsp medium dry sherry

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Method:

1. Stew the fruit salad according to the packet directions. Drain, reserving any juice.

2. Meanwhile, put the rice and milk in a saucepan and bring to the boil. Half-cover and simmer gently for about 45 minutes, stirring occasionally, until soft and creamy.

3. Stir in the sugar. Cool slightly, then stir in the fruit salad and eggs. Turn into a lightly greased ovenproof dish.

4. Sprinkle with nutmeg and bake at 190°C/375°F/gas mark 5 for about 20 minutes until golden brown.

5. Serve with any reserved fruit salad juice laced with the sherry.