This is a "Rijstevlaai" (rice pudding pie ? or cake? or just bread? whatever...) a classic filling with rice cooked in milk, enriched with eggs and sugar.

#Dough:	#Rice Pudding:
150 ml Milk at 20C/68F 12 g Fresh yeast 25 g Sugar 240 g German#550 flour Pinch of salt 1 Egg 25 g Butter angiesrecipes	600 ml Whole milk 120 g Round grain rice Pinch of salt 1 Vanilla bean angiesrecipes 2 Eggs 80 g Sugar 10 g Vanilla pudding powder 30 g Almond sliced (optional)

1. 
   In a bowl whisk together the milk, yeast and sugar. Combine flour and salt together in another mixing bowl. Pour the yeast mixture into the flour. Beat in egg and butter until the dough is fairly smooth. Cover with a cling film and let rise until doubled. Butter 10-inch-diameter springform pan. Press down the dough to release the air. Pat dough over bottom and sides of prepared pan. Cover and allow to rise until doubled.
   
2. 
   Bring milk to a boil in a large saucepan. Stir in rice, salt and vanilla bean, which can be used either whole or split to reveal the seeds and scraped into the rice. Bring them to a boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes. Whip together 2 eggs, 80 grams sugar and pudding powder. Add the mixture into the rice and stir 2 minutes. Remove mixture from heat and cool to lukewarm.
   
3. 
   Preheat oven to 200C/400F. Pour the rice pudding into the risen dough and sprinkle the almond slices on the top of the pudding if using. Bake in the middle of preheated oven for 1 hour. Cool the cake completely in tin placed on a wire rack.

150 g Cooked round grain rice angiesrecipes 150 g Milk at 20C/68F 5 g Fresh yeast

40 g Honey 250 g German #1050 flour 5 g Salt

1. 
   Whisk together the rice, milk, yeast and honey in a bowl. In another bowl, combine the flour and salt, then pour the liquid in and mix until you have a soft sticky dough. Cover and leave for 10 minutes.
   
2. 
   Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
   
3. 
   
   Grease a 27x10 cm loaf tin. Shape the dough into a roll and place it into the tin seam-side down. Cover the dough with a cling film and leave for 1 hour or until doubled. Dust the top with flour. Preheat the oven to 210C/410F. Bake the bread for 25 minutes, then reduce the heat to 190C/375F and bake for a further 20 minutes until the loaf has pulled away slightly from the sides of the tin and is a golden-brown. Remove from the tin and leave to cool on a wire rack.

#Flan Pastry:	#Almond Filling:
125 g German #405 flour 50 g Caster sugar 1 package / 8 g Vanilla sugar angiesrecipes 1 Egg yolk 70 g Butter	2 tbsp Pineapple jam 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 150 g Powdered sugar 1 tsp Almond extract angiesrecipes 200 g Skinless almonds, ground 2 tbsp Almonds or hazelnuts, chopped

1. 
   Sift the flour into a bowl. Add sugar, vanilla sugar, egg yolk and the butter. With your hand, gather all the ingredients into a ball. Transfer the dough on a lightly floured work surface and knead it feels pliable and smooth. Wrap in cling film and chill for 1 hour.
   
2. 
   Grease well nine 2-inch tartlet tins. Remove the chilled dough from the refrigerator and roll out to a circle about 3mm thick. Line the prepared tartlet tins with flan pastry. Brush each with pineapple jam. Preheat the oven to 175C/350F.
   
3. 
   
   Beat egg whites with salt and lemon juice until soft peaks. Add in almond extract, powdered sugar in a few additions and beat until stiff. Fold in the ground almonds until combined. Fill each pastry shell with almond batter. Divide the almond batter into the 9 prepared pastry shells. Sprinkle the chopped hazelnuts or almonds on the top and bake for about 30 minutes. Allow to cool for 10 minutes or so in the tins, then turn out on a rack. You can make them without using pastry shells and fill 9 muffin liners instead.

150 g Whole wheat flour angiesrecipes 100 g All-purpose flour 2 tsp Baking powder 1/2 tsp Baking soda 120 g Brown sugar angiesrecipes Pinch of salt 2 Eggs

375 g Ripe banana, mashed 1 cup Milk 1 tbsp Lemon juice 80 g Salad oil 100 g Chocolate streusel 50 g Pine nuts

1. 
   Preheat oven to 180C/350F. Lightly grease 16 muffin cups, or line with muffin papers.
   
2. 
   In a large bowl, mix together two kinds of flour, baking soda and baking powder. In another bowl, whisk together sugar, egg, oil and salt. Add mashed banana, milk and lemon juice to the brown sugar mixture and stir to combine.
   
3. Sift the flour mixture into the wet one and stir only until the ingredients are just moistened and combined. Gently stir in chopped nuts. Do not over mix the batter or tough muffins will result. Spoon batter into prepared muffin cups and bake for about 30 minutes.