A szueet and delicious combination of rice, fruit and nuts, Rice and Fig Dessert is sure to become a family favourite.
1 teaspoon butter
4 fl. oz. single cream
10 oz. cooked round-grain rice 12 canned figs, with 4 fl. oz. of the can juice reserved 2 oz. pecan nuts, coarsely chopped
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
Using the teaspoon of butter, lightly grease a 2-pint ovenproof dish. Set aside.
In a small mixing bowl, beat the eggs and cream together with a kitchen fork.
Spread half the rice on the bottom of the dish and arrange the figs on top. Pour over the reserved can juice and cover with the remaining rice. Pour over the egg and cream mixture and sprinkle the chopped pecan nuts on top.
Place the dish in a large baking tin and pour in enough hot water to come halfway up the sides of the dish. Place the tin in the oven and bake for 1 hour. Remove the tin from the oven and the dish from the tin. Serve immediately.