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Mini rice puddings with clotted cream recipe

Mini rice puddings with clotted cream recipe

22 ratings

Pop these delicious rice puddings in the oven a little before you sit down for supper and come dessert, you'll be in for a treat. To make, rice and sugar are mixed into vanilla-infused clotted cream and milk, then baked until golden. Top with rum-soaked sultanas just before eating. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 610 calories / serving

Ingredients

  • 25g 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

Each serving contains

  • Energy

    2565kj
    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

Method

Pop these delicious rice puddings in the oven a little before you sit down for supper and come dessert, you'll be in for a treat. To make, rice and sugar are mixed into vanilla-infused clotted cream and milk, then baked until golden. Top with rum-soaked sultanas just before eating.

  1. 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.
  2. Bring the milk and the clotted cream to the boil with the vanilla extract. Add the rice and the sugar, and stir well.
  3. Transfer to the prepared dish or basins, then dot with the butter and bake for 45minutes to 1 hour, until golden brown.
  4. 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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