Ingredients

• 2 eggs, yolks and whites separated
• 15½ oz. can creamed rice pudding
•   rind and juice of 1 orange
• 2 oz. raisins
• 6 oz. mincemeat
• 2 oz. castor sugar
•   glacé cherries, to decorate
•   angelica, to decorate

Method

1. Separate yolks and whites of the eggs.
2. Mix yolks with the rice pudding and place in a buttered pie dish. Bake at Mark 4, 350°F for 30 minutes.
3. Mix orange rind, juice and raisins with the mincemeat and spoon this on top of the rice.
4. Beat the egg whites until stiff and fold in castor sugar. Spread meringue on top of the mincemeat.
5. Lower oven to Mark 2, 300°F and bake the pudding for a further 20 minutes until meringue is golden brown.
6. Decorate with cherries and angelica.