Clotted Cream Rice Pudding Squares

by Northern Life

An indulgent twist on a classic treat

Serves: 8 Prep: 5 mins Cook: 30 mins


  • 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


  1. Preheat the oven to 160C, gas mark 3. Butter a 2-litre ovenproof rectangular dish
  2. Melt the butter in a saucepan and add the rice, sugar and raisins.
  3. 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.
  4. 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.
  5. Allow to cool slightly before cutting into squares and serving with extra clotted cream (and clotted cream ice cream!)


NorthernLife Sep/Oct 23