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Ingredients

• 1 oz. butter

• 2 eggs

• 1 pt. milk

• 1 small mandarin orangs

• 2 oz. rice

• 3 oz. castor sugar

• Little extra castor sugar

• Small piece angelica to decorate

Method

1. Melt butter in pan; add milk and rice. Boil gently until mixture is creamy and thick.

2. Add 1 ounce sugar and after cooling mixture slightly, add egg yolks.

3. Cover base of greased ovenproof dish with the mandarin oranges, keeping few for decoration.

4. Pour rice mixture over fruit.

5. Whisk egg whites until stiff, gradually beat in half the sugar and fold in remainder.

6. Pile meringue on top of rice; sprinkle with a little castor sugar and brown slightly in very moderate oven at 325 F. - Gas Mark 3, for 20 minutes.

7. Decorate with orange segments and angelica. Serve hot.

Courtesy of Mrs. M. Brown, High Wycombe, Bucks, England, House of Lancaster Cookery Book, 1986