Josh Eggleton's rice pudding with ginger snap dunkers recipe
A classic creamy rice pudding recipe teamed with crunchy ginger biscuits to give that little hum of heat and the perfect snap. Scoop your pudding onto the biscuits and enjoy, or dunk them into a cup of tea.
See method- Serves 8
- 20 mins to prepare and 40 mins to cook
- 474 calories / serving
Ingredients
For the rice pudding
- 100g (3½oz) pudding rice
- 600ml whole milk
- 50g 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 soft brown sugar
- 4tbsp golden syrup
- 1 egg
Each serving contains
- Energy
- 2000kJ 474.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 0.4g
- Sugars
- 38g
of the Reference intake
Carbohydrate 82.8gProtein 8.4gFibre 2.1g
Method
- 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, vanillapod, 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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