Mini rice puddings with clotted cream recipe
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 hour 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
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Shop ingredientsEach serving contains
- Energy
- 2565kJ 610.0kcal
- Fat
- 32g
- Saturates
- 20g
- Salt
- 0.1g
- Sugars
- 51g
of the Reference intake
Carbohydrate 72.5gProtein 9.1gFibre 0.4g
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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.
