Mini rice puddings with clotted cream recipe

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 610 calories / serving
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Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a shallow 1 litre (1¾ pint) ovenproof dish or 4 individual pudding dishes.

Bring the milk and the clotted cream to the boil with the vanilla extract. Add the rice and the sugar, and stir well.

Transfer to the prepared dish or basins, then dot with the butter and bake for 45minutes to 1 hour, until golden brown.

Meanwhile, heat the rum and the rest of the sugar in a pan, and bring it just to the boil. Add the dried fruit, then turn off the heat and let the fruit soak. Serve the pudding topped with the warm fruits. 

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  • Ingredients

  • 25g (1oz) butter
  • 750ml (1¼pt) semi-skimmed milk
  • 150g (5oz) clotted cream
  • 100g (3½oz) pudding rice
  • 125g (3oz) caster sugar
  • 1tsp vanilla extract
  • 50g (2oz) sultanas or muscatel raisins
  • 75ml (3fl oz) rum or liqueur of your choice – Amaretto, Cointreau
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  • Energy 2563kj 610kcal 31%
  • Fat 32g 46%
  • Saturates 20g 100%
  • Sugars 51g 57%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 72.5g Protein 9.1g Fibre 0.4g


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