300 g Pudding rice; (10oz)
12 Eggs
500 g Caster sugar; (1lb)
1 l Milk; (1 3/4 pints)
Grated rind of 1 orange
Grated rind of 1 lemon
4 tb Strega liqueur or; (4 to 5)
; vermouth
Icing sugar for dusting
Cook the rice in boiling water for about 10 minutes. Drain and spread out
on a clean cloth to cool. Thoroughly butter a 25cm (10-inch) round cake
tin. Preheat the oven to Gas Mark 3/160 C/325 F.
Beat the eggs and sugar together until pale and foamy, then add the milk
followed by the rice, orange and lemon rinds and Strega. Pour the cake
mixture into the prepared tin and bake in the oven for about 1 hour or
until the cake is firm and the top is golden brown. Leave the cake to cool
completely, then dust with icing sugar and serve straight from the tin.
Yields
8 servings
