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Banana Rice Pudding Served With A Raspberry Coulis

1/2 pint milk
1 inch vanilla pod
1 ounce pudding rice
1/2 ounce caster sugar
1 pinch cinnamon
2 tablespoons creme fraiche
1/2 tablespoon honey
1 banana, mashed
1 ounce brown sugar

375 grams raspberries
1 1/2 ounces icing sugar

Place milk into saucepan with vanilla pod, bring to the boil. Pour
in rice and sugar and stir. Add a pinch of cinnamon.

Grease an ovenproof dish and pour in rice pudding, then grease a
small circle of greaseproof paper (this will stop a skin from
forming). Put in a preheated oven 160C for 2 hours.

Place raspberries in a food processor with the icing sugar and
blend to a smooth pouring consistency. Strain the sauce to remove
the seeds and put aside.

Take the pudding out of the oven and mix in the creme fraiche.
Mash the banana and mix with the pudding. Add honey and crushed
nuts and mix. Pack pudding into a ramekin dish, sprinkle the top
with brown sugar and place under the grill.

Place ramekin on to a plate and decorate with the sauce. Garnish
with fresh sprigs of mint.


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