Yield: 8 Servings
|1½ cup||Scalded light cream|
|⅔ cup||Coarsely chopped semi-sweet chocolate|
|1½ cup||Cooked rice|
|½ cup||Coarsely chopped walnuts|
|½ cup||Diced; mixed glazed fruits|
In a large bowl, beat eggs and egg yolks with sugar until the mixture forms a ribbon when the beater is lifted.
Add light cream in a stream, beating; stir in cooked rice, chocolate, walnuts, fruits and vanilla. Pour into buttered and sugared 2 quart baking dish. Set the dish in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the dish.
Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Chill, covered, at least 3 hours.
Loosen the edges of the pudding with a knife. Invert the pudding onto a plate. Garnish with ¾ cup whipped cream and walnut halves. Serves 8.
Posted to recipelu-digest Volume 01 Number 424 by "Diane Geary." <diane@...> on Dec 30, 1997