Josh Eggleton's rice pudding with ginger snap dunkers recipe

  • Serves 8
  • 20 mins to prepare and 40 mins to cook
  • 474 calories / serving
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Preheat the oven to Gas Mark 4, 180°C, fan 160°C.

Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl and mix by hand until the mixture resembles breadcrumbs.

Finally add the brown sugar, syrup and egg, mixing well until a firm pastry mix is formed.

Dust a rolling pin and a kitchen surface with flour and roll the pastry to about 5mm thick. Using a pastry cutter to make approximately 60 biscuit shapes.

Place the biscuits on a greased or nonstick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool.

Wash the pudding rice and place in a baking dish. Add the milk, sugar, vanilla pod, bay leaf, ginger and lemon zest and cook in an oven set to Gas Mark 2, 150°C, fan 130°C for 20-30 minutes. 

Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits.

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  • Ingredients

  • For the rice pudding

  • 100g (3½oz) pudding rice
  • 600ml (1 pint) whole milk
  • 50g (2oz) sugar
  • 1 vanilla pod, split
  • 1 bay leaf
  • 25g (1oz) ginger, minced
  • 1 lemon for zest
  • For the ginger snap biscuits

  • 350g (12oz) plain flour, plus extra for dusting
  • 100g (3½oz) unsalted butter
  • 1½tsp ground ginger
  • 1tsp bicarbonate soda
  • 175g (6oz) soft brown sugar
  • 4tbsp golden syrup
  • 1 egg
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  • Energy 1998kj 474kcal 24%
  • Fat 14.8g 21%
  • Saturates 8.4g 42%
  • Sugars 38.2g 42%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 82.8g Protein 8.4g Fibre 2.1g

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