|Fresh apricots||8 Ounce, halved and stones (225 Grams)|
|Sugar||1 Ounce (25 Grams)|
|Water||1⁄4 Pint (150 Milliliter)|
|Water||30 Milliliter (2 Tablespoon)|
|Powdered gelatin||2 Teaspoon (Leveled)|
|Whipping cream||4 Ounce (1 Carton Of 113 Grams)|
|Red currant||30 Milliliter (2 Tablespoon Leveled)|
|Arrowroot||15 Milliliter (1 Tablespoon Leveled)|
|For the creamy rich rice|
|Butter||1 Ounce (25 Grams)|
|Milk||1 Pint (568 Milliliter)|
|Pudding rice||2 Ounce (50 Grams)|
|Sugar||2 Ounce (50 Grams)|
Make the rice as for Creamy rice pudding but do not brown under grill.
Leave it to get quite cold, stirring now and again.
Put the apricots, sugar and water in a solid separator or ovenproof dish.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the separator containing the apricots on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3-4 minutes.
Reduce pressure quickly.
Remove the fruit and drain, reserving the liquid.
Leave the apricots to cool.
Put the 30 ml (2 tbsp) water in a small basin and sprinkle over the gelatine.
Warm it gently over hot water until dissolved; leave until cool and almost on the point of setting.
Whip the cream.
Stir the gelatine into the cold creamed rice, mix well, then fold in the whipped cream.
Pour the mixture into a glass dish and leave to set.
Arrange the halved apricots over the top.
Heat the apricot liquid in a small pan with the redcurrant jelly until it is almost at boiling point.
Blend the arrowroot to a paste with a little water, then stir in a little of the hot liquid.
Add the mixture to the pan, stirring until it boils.
Leave the sauce to cool, then spoon a little over the apricots.
Serve the remaining sauce separately.