B00CU1W244_EBOK

Rice puddings with ginger and figs
SERVES 6 PREP 10 mins COOK 50 mins, plus cooling time
You’ll need six ½ cup (125 ml) capacity ramekins for this
comforting dessert. Allow it to rest for 15 minutes before
eating, as the custard will continue to set as it cools.
Preheat the oven to 180°C and spray the ramekins with
cooking oil.
Divide the rice and chopped fig among the ramekins and place
them in a deep roasting tin. Whisk the eggs with the sugar or
sweetener, ginger and vanilla until combined, then gently stir
in the milk. Divide the milk mixture among the ramekins.
Pour enough hot water into the roasting tin to come halfway up
the sides of the ramekins. Place the tin in the oven and cook for
15 minutes, then gently stir each custard with a fork to evenly
distribute the rice and fruit. Cook for another 15 minutes and stir
the custards again. Cook for a further 15–20 minutes until the
puddings are just set and a knife inserted into the centre comes
out clean. Allow to cool for 15 minutes before serving dusted with
nutmeg. They can also be served chilled.
Replace the figs with 60 g sultanas if you prefer.