Slow-baked clotted cream rice pudding

Slow-baked clotted cream rice pudding

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(29 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins


Serves 4
Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

Nutrition and extra info

Nutrition: per serving

  • kcal972
  • fat84g
  • saturates50g
  • carbs49g
  • sugars30g
  • fibre0g
  • protein8g
  • salt0.29g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g short grain pudding rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 450ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 284ml pot double cream
  • 227g tub clotted cream
  • 1 split vanilla pod
  • 85g golden caster sugar
  • freshly grated nutmeg


  1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.

  2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

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Comments (46)

my_dunh's picture

My husband stole the full fat milk that I'd bought and took it to work for his coffee so I had to use semi-skimmed. It was still super yummy, but a little sweet. I will definitely make again but with a little less sugar.

sdyster's picture

I tripled the ingredients in this receipe and made a very large pudding when catering for a hungry crowd of men after a cold day of shooting. I had so many compliments and one gentleman even said it was the best rice pudding he'd tasted in 50 years!! I'd definitely make it again as its a real crowd pleaser, and the hungry men didn't seem to care about the calories!

realfood's picture

Great for a treat on a winter's day. Just go for a good walk while it cooks then you don't feel quite so calorie conscious!!! That said it really is very good. I will make it again on special occasions.

kturnbull's picture

Are you joking James Martin? Just one serving of this would constitute nearly half of of your daily calories and more than double your intake of saturated fats. The cholesterol levels are murderous. Also, this is based on a 25g serving. Anyone who has ever cooked rice will realise that a 25g serving is tiny, a spoonful. To put this in perspective, the modest cans of ambrosia creamed rice come in at 425g. I'd love to see you try to get 17 helpings out of a can. I'm always one for the occassional indulgance but this is ridiculous.

vivienspiteri's picture

Not for those on a diet or with high colesterol !

lee-anna's picture

Hi, may I know what gives it the specks of brown on top? It looks nice and reminds me of portuguese egg tarts. I tried making them before but the signature brown spots never appear. Thanks.


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