Wednesday, October 7, 2009

Slow-baked clotted cream rice pudding

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food.

Preparation time 10 mins
cooking time 1 hr 15 mins


25g butter
100g short grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg


1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.

2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).


Quick raspberry jam
Tip 100g golden caster sugar into a saucepan with 2 tbsp water and bring to the boil until the sugar has dissolved. Stir in 225g fresh or defrosted frozen raspberries, bring everything to the boil, then cook for 3-4 mins until the raspberries have broken down into a thick, jammy sauce. Will keep in the fridge for a few days. Serve with the rice pudding.

Nutrition per serving
972 kcalories, protein 8g, carbohydrate 49g, fat 84 g, saturated fat 50g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, February 2009.

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