The sweets trolley at The Connaught used to include many childhood favourites with adult touches, such as creamed rice with apricot Kirsch sauce. I doubt whether this is still on the menu, but the recipe lives on:
50 grams raw, short-grained rice
600-750 ml milk
1 vanilla pod
3 tablespoons caster sugar, or to taste
120 ml double cream
1 egg white
1 tablespoon slivered toasted almonds, to decorate.
125 grams sugar
225 grams dried apricots, soaked overnight in cold water to cover
1 tablespoon Kirsch.
Wash the rice and place in a large, heavy saucepan with 600 ml (one pint) of milk and the vanill pad. Simmer very gently until the rice is soft and creamy, stirring in a little more milk from time to time if it begins to dry out. This may take 45 minutes, or slightly longer. Turn the rice into a bowl, stir in the caster sugar to taste, then cover and leave to cool.
Half whip the cream and in another bowl whisk the egg white to a soft snow. Mix the cream and egg white together and continue to whist until the mixture holds soft peaks.
Remove the vanilla pod from the rice, fold in the cream mixture and turn the pudding into a serving bowl. Cover and chill.
To make the sauce: Add sugar to the apricots and simmer in the water in which they have been soaking, stirring until the sugar dissolves. When the apricots are soft (approximately 10-15 minutes), puree the sauce in a blender. Thin with a little hot water if necessary to give a pouring consistency and re-heat until boiling. Stir in Kirsch.
To serve, scatter the toasted almonds over the creamed rice and serve with the hot sauce.