Rice Pudding
INGREDIENTS
50g Pudding Rice
600ml Mooon Milk
25g Sugar
15g Butter
METHOD
Grease 600ml ovenproof dish. Put the rice and sugar in the dish and pour over the milk.
Place in the oven and cook on a moderate heat for 1.5 to 2 hours stirring occasionally.
Lemon Souffle Custard
INGREDIENTS
4 Eggs
2 Large Lemons
225g Caster Sugar
25g Butter
50g Flour
475ml Mooon Milk
METHOD
Separate the Eggs. Put the egg yolks, grated rind and juice of lemon, sugar, butter and flour into a food processor to blend. Add milk through the funnel. Beat egg whites until firm and fold into the liquid.
Pour into a 1.7l greased ovenproof dish. Please the dish in a roasting tray and pour boiling water into the tray to surround the dish. Bake in the oven on a moderate heat for around 35 minutes.
Serve hot or cold.
Cheese & Bacon Muffins
INGREDIENTS
6 Rashers of Cooked Bacon (Diced)
300g Self Raising Flour
1 tsp Baking Powder
125g Grated Cheese
8 fl. oz. Mooon Milk
2 Eggs
4 tbsp Oil
METHOD
Mix all ingredients together, spoon into a muffin tin (either greased or with muffin cases) then bake in an oven at 200 degrees C or Gas Mark 6 for 15 to 20 minutes.
Chicken & Celery Casserole
INGREDIENTS
225g Finely Chopped Celery
50g Butter
40g Flour
200ml Chicken Stock
75ml Mooon Milk
75ml Water drained from the Celery
450g Cooked Chicken
125g Corn Flakes
2 x 15ml Melted Butter
METHOD
Cook celery in water to cover, grain and save the water. Melt the butter, stir in flour, salt and pepper. Gradually add stock, milk and the celery water to the pan and cook until thickened, stirring occasionally.
In a greased dish, alternate layers of celery and chicken, covering each one with the sauce. Mix cornflakes with the rest of the butter and sprinkle over the top.
Bake in an oven at 200 degrees C or Gas Mark 6 for 10 minutes.