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Noah' s pudding
Serves 4
Preparation time
overnight
Cooking time
1 to 2 hours
Ingredients
225g/8oz barley55g/2oz dried haricot beans55g/2oz dried lima beans55g/2oz dried chickpeas1.2 litres/2 pints milk570ml/1 pint water55g/2oz pudding rice110g/4oz dried apricots110g/4oz sultanas55g/2oz currants1 lemon, zest only2 tsp cinnamon1 tsp allspice450g/1lb caster sugar2 tbsp cornflour, mixed with 1 tbsp milk125ml/4fl oz rosewaterdouble cream, to serveFor the topping55g/2oz dried figs55g/2oz dried apricots55g/2oz walnuts1 tbsp pine nuts55g/2oz pistachio nuts1 tbsp currants
Method
1. Place the barley and the other dried pulses in a bowl and soak overnight in plenty of water. 2. Strain, then simmer the barley and pulses in the milk and 570ml/1 pint of water until tender.3. Add the rice, apricots, sultanas and currants and cook for 5 minutes, then add the lemon zest, cinnamon and allspice. Cook for another 10 minutes. 4. Slowly stir in the sugar, then add the cornflour and milk mixture. The mixture will now start to thicken. 5. Pour in the rosewater and simmer for another 10 minutes until the rice is tender. Tip into a large serving bowl and leave to cool. Mix all the topping ingredients together.6. Scatter the nutty fruity topping over the pudding and serve with double cream.
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