Apricot Rice Pudding


Tangy sweet flavours in a hot filling pudding.

The origins of this English dish are lost in the mists of time and Fair Trade.

Serves 4.

This recipe contains the following types of ingredient: eggs; dairy and honey; plants and fungi.


125 gm
FAIRTRADE dried apricots
100 ml
FAIRTRADE orange juice
50 gm
short grain brown rice
hens eggs
75 gm
FAIRTRADE demerara sugar
600 ml
several dobs



Soak the apricots overnight in the FAIRTRADE orange juice.


If necessary simmer the apricots in the juice for an hour to make them really tender.

Drain the liquid and put the apricots in the bottom of a greased oven-proof dish.

Spread the rice over the apricots.

Whisk the eggs with the sugar and add the milk. Pour the mixture over the rice and dot with dobs of butter.

Bake at gas mark 4 (180 °C; 350 °F) for 90 minutes.

To serve

Serve hot.

If they are really hungry, serve also with Custard.


Add a dessert spoon full of FAIRTRADE sultanas to the simmering apricots.