Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Eggs 1 1/2 ts Orange zest
4 c Milk 1/4 c Raisins or dried currants
1/2 c Sugar 1 c Long grain rice; cooked
pn Salt Cinnamon nutmeg to taste
1 1/2 ts Vanilla extract Heavy cream as garnish
1 1/2 ts Lemon zest

1. Preheat oven to 350 degrees F.

2. Lightly grease the insides of an 8-inch-square glass or ceramic
baking dish with about 1 tsp. unsalted butter.

3. Beat eggs into milk and strain through sieve into mixing bowl.
Stir in all the remaining ingredients except cinnamon or nutmeg and
cream. Pour into buttered baking dish and smooth top until level.

4. Place baking dish in slightly larger baking pan. Pour in enough
boiling water to come halfway up the sides of baking dish. Bake in
preheated oven for 30 minutes. Stir pudding gently so that rice and
raisins are distributed evenly throughout. Continue baking for 30
minutes, then stir again.

5. Carefully smooth top of pudding until level, then sprinkle with
cinnamon and/or nutmeg. Continue baking for 20 minutes or until
pudding is set, adding more boiling water to baking pan if needed to
maintain level. Lift pudding from water bath and cool at room
temperature. Serve slightly warm or well chilled. Sweet cream can
be poured over individual protions arranged in saucers.

Nutritional Information: per serving: 247 calories, 10g pro, 5g fat,
39g carbo, 124mg chol, 222mg sod
** New Woman -- October 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95

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