Storing Rice Pudding Cake

Our answer

Nigella's Rice Pudding Cake (from COOK, EAT, REPEAT) takes rice pudding that has been made in a saucepan and adds egg yolks and whisked egg whites. This mixture is then baked until just set. Unfortunately we have not scaled down the recipe, though you could probably cook a half quantity in a 15cm/6-inch springform pan and start checking after 25 minutes to see if the cake is cooked. It should be set on top but with a slight wobble underneath. However, as we have not tried the cake in this size, we are unable to guarantee the results.

Rice and eggs are both considered to be high risk ingredients for food handling, so generally we prefer not to advise freezing the cake. Make sure that the leftover cake is refrigerated within 2 hours of baking, stored in the fridge and eaten within 3 days.