We had a lovely visit from one of our older daughters this afternoon. Kathryn took time out from her busy schedule to spend time with us and also act as a non Royal Mail postie and hand deliver Sara's birthday card for next week!! The trusty Remoska was pressed into action and I made a shepherd's pie followed by rice pudding topped with nutmeg. The treacle toffee had set beautifully and it was a delicious end to a lovely meal.
The base for the pie consisted of: onions, carrots, courgettes, mushrooms,tinned and fresh tomatoes, mixed beans, turkey mince and a vegetable stock cube.
Whilst the base was cooking I peeled, chopped and cooked four large potatoes. Once cooked these were drained and mashed with a little butter and then spread over the base. Within twenty minutes the pie was golden brown and ready to eat.
Here is Pip having finished her main course and attempting to eat her rice pudding with her hands and spoon!
Eliza Acton's Rich Rice Pudding- serves 4
4oz short grain rice
1 1/2 pints milk
3oz caster sugar
2 oz butter
1 teaspoon nutmeg
For this you will need a 2 pint buttered baking dish.
Pre-heat oven to gas mark 2, 300F, 150C
First put the rice into a saucepan, add the milk and bring it slowly almost to simmering point,then let it cook gently until the rice is practically tender which should take approximately 10 minutes.
Next add the sugar and butter and stir until melted, take the pan off the heat and pour the mix into the buttered dish and top with the nutmeg. Bake for 30-40 minutes or longer if you prefer a thicker consistency.
For an extra treat serve with pouring cream.