INGREDIENTS
250g/8oz Tilda Easy Cook Basmati Rice
1.2 litres/2 pints milk
4-6 tablespoons sugar
75g/3oz raisins
2 tablespoons chopped peel
2 tablespoons rum or brandy
300ml/half pint of whipping cream or fromage frais
Half a teaspoon of ground cinnamon
4 eggs separated

For the topping:
225g/8oz cream, curd or low fat soft cheese
450ml/3/4 pint of soured cream or fromage frais
Grated rind of 1 lemon
1 teaspoon of vanilla essence
Caster sugar, to taste
Selection of fruits, e.g. red berries, strawberries, star fruit to decorate
Few holly leaves to decorate

METHOD
1. Boil the rice for 3 minutes in water, then drain. Return to the saucepan with the milk and four tablespoons of sugar. Bring to the boil and simmer gently, uncovered, for 30-40 minutes stirring occasionally until the milk is almost absorbed. Remove and allow to cool, stirring occasionally to prevent skin forming.
2. Heat the raisins and pour in the rum or brandy reserve.
3. Stir the cream/fromage frais into the rice along with the cinnamon, raisins and peel. Beat the egg yolks and add extra sugar to taste if preferred.
4. Preheat the oven to 170oC/325oF/Gas Mark 3. Grease and line the base of a deep 23cm/9in round cake tin with greaseproof paper. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the tin and bake for approximately 1 hour until golden brown. The top should be slightly wobbly like a soufflé.
5. Remove the cake from the tin onto a large serving plate and refrigerate for at least 6 hours.
6. Whisk the cream, curd or low fat cheese together with the soured cream or fromage frais until smooth and thick. Fold in the lemon rind, vanilla essence and caster sugar. Cover the top and sides of the cake with the cheese mixture. Decorate with the berry fruits, star fruit slices and holly leaves.