This combination of rice pudding, chocolate topping and whipped cream was seemingly a great favourite before the last war and deserves to be popular again.
Boil the rice in unsalted water for 15 minutes, then drain.
Put this rice into the milk with the
Remove from the heat and spoon a couple of tablespoons of the mixture into a bowl with the
In a bowl set over boiling water, melt the dark chocolate with the butter, extra tablespoon of caster sugar and the brandy. Pour the mixture over the chilled rice pudding.
Finish by piling whipped cream on top.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.