Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food
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Quick raspberry jam
Tip 100g golden caster sugar into a saucepan with 2 tbsp water and bring to the boil until the sugar has dissolved. Stir in 225g fresh or defrosted frozen raspberries, bring everything to the boil, then cook for 3-4 mins until the raspberries have broken down into a thick, jammy sauce. Will keep in the fridge for a few days. Serve with the rice pudding.