Clotted Cream Rice Pudding Squares
by Northern Life
An indulgent twist on a classic treat
Serves: 8 Prep: 5 mins Cook: 30 mins
Ingredients
- 25g butter + extra for greasing
- 150g short grain pudding rice
- 100g caster sugar
- 75g raisins
- 227g tub of clotted cream
- 2 medium eggs
- 700ml whole milk
- ½ tsp grated nutmeg
Method
- Preheat the oven to 160C, gas mark 3. Butter a 2-litre ovenproof rectangular dish
- Melt the butter in a saucepan and add the rice, sugar and raisins.
- Stir in the clotted cream until it has melted. Whisk the eggs and milk together and add to the pan. Keep stirring and bring to just below boiling point.
- Transfer to the serving dish, making sure the rice is evenly distributed on the base of the dish, sprinkle with nutmeg and bake for 1½ hours.
- Allow to cool slightly before cutting into squares and serving with extra clotted cream (and clotted cream ice cream!)
Credit: riceassociation.org.uk
NorthernLife Sep/Oct 23
