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Mini rice puddings with clotted cream recipe

19 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

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.