Ingredients:
400ml coconut milk
450ml whole milk
4 tbsp. caster sugar
100g white rice
50g sultanas
2 tsp. ground cardamom
2 tsp. rosewater
30g almonds
30g pistachios

Directions:
1) Lightly toast the nuts in a large non-stick saucepan. Once slightly browned, remove them from the pan. Once slightly cooled, roughly chop them.

2) Pour the coconut milk and the milk into a large saucepan and heat them gently. Pour in the sugar and heat until the sugar is dissolved. Bring the mixture to the boil and then pour in the rice.

3) Turn the heat down to a simmer and cook the rice for around half an hour or until tender.

4) At this stage, stir in the sultanas, cardamom, rosewater, almonds and pistachios and cook for a few more minutes – just until the sultanas are warmed through.

You could also serve the rice pudding with the nuts sprinkled over the top.

Source: Rice Pudding Recipes.

Ingredients:
250ml milk
125g plain flour
1 tsp. salt
2 eggs
Vegetable oil
100g goat’s cheese
Bunch of spring onions
1 tbsp. chopped chives
1 tbsp. soured cream
Salt and pepper

Directions:
1) Simply sift the flour and salt into a large bowl and then make a well in the centre. In a large jug, whisk the eggs with the milk and gradually pour the mixture into the flour. Whisk well until you have a smooth batter. Leave to rest for ten minutes.

2) Heat an oven to 220C/gas mark 7. Pour the oil into a mini muffin tin and put the tin into the oven until the oil is smoking hot. Once the oil is hot, pour the batter into the tin. Return the tin to the oven and cook for 15-20 minutes or until the puddings have risen.

3) Finely chop the spring onion and then simply mix the goat’s cheese with the soured cream, chives and chopped onions until well combined. Season well with salt and pepper to taste and spoon the mixture into the cooled puddings.

Source: Yorkshire Pudding Recipe.

5 separated eggs
5 tsp of sugar
4 cups of espresso
3 tbsp of brandy
3 tbsp of sherry
1 pound of mascarpone cheese
3 packages of ladyfingers

Method:

You will want to begin by beating the egg yolks with the sugar until it becomes light and lemon yellow in color. Now you will beat in the cheese a little bit at a time until it is creamy and smooth. Now beat the egg whites with a wire whisk until it is fluffy and stiff. Now you will blend the egg whites with the egg yolk and cheese mixture. Then pour the liqueur into the cooled coffee. Dip one side of the ladyfingers into your coffee mixture and line a pan with the dipped ladyfingers. Then pour in half of the cheese mixture. Layer the remaining ladyfingers on top and cover them with the remaining mixture. Now you are going to put the pan into your refrigerator for it to chill. You will want to let it chill for about 5 to 10 hours. Once it is nice and chilled it is ready to be taken out, cut into pieces and served. This is a very tasty dessert that everyone will go crazy for. You can serve it with sliced fresh fruit for an added touch and to make it look extra nice and presentable. If you have been trying to find that perfect dessert for just about any occasion, then you have found just the thing to make.

More like this: Tiramisu Cake.

2 ½ cup of milk.
1 cup of stewed dried figs.
1 cup of heavy whipped cream (flavoured with vanilla).
¾ cup of cooked rice.
2/3 cup of sugar.
2 medium eggs.
1 tablespoon of hot water.
1 tablespoon of instant coffee.
1 teaspoon of vanilla.
½ teaspoon of salt.

Pudding cookery instructions:

Snip off the stems of the stewed figs.

Chop the figs into small pieces.

Combine the hot water and the instant coffee.

Add the coffee and water to the milk.

Beat the eggs lightly and add the sugar.

Add the egg and sugar mixture to the milk along with the salt, rice, vanilla and figs.

Pour gently into a buttered baking dish.

Bake at 350F for about 30 mins or until almost set.

Serve warm with the whipped cream.

Source: This entry came from the fig recipes website.