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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

Easy

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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Ingredients

  • 25g butter

    Butter

    butt-err

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

  • 100g short grain pudding rice
  • 450ml full-fat milk

    Milk

    mill-k

    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

Method

  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)

Stacey Frost's picture
2.5

I cut the sugar to 50g and probably easily could have cut it to half, the full amount would've been way too much. I also left out the butter, with clotted cream it would be unnecessary. It was very indulgent, a rare treat.

danmaca's picture
5

Looooovely! Rich, creamy, indulgent.

w3ndy2's picture
1.25

I love rice pudding and was really excited to try this. I had read previous comments about the sweetness but i like sweet so i followed the recipe to the tee. Big mistake. Far far too sweet. Totally ruined it. I really would advise halfing the sugar (at least) and tasting as you go along. Such a shame.

terri86's picture

oh my word so so good,sticks to the ribs and its just the way i like it.8.45am and its in the oven right now ready for my breakfast.what a treat.no other rice pudding recipe beats this one.add a sprinkle of cinnamon before the nutmeg for a nice winter pudding.

triley's picture

Went down with the family a treat very filling only needed small spoonfulls will def be making again :-)

janniesilver's picture
5

Love this recipe. As far as all the comments about calories etc - well for goodness sake! This is an indulgent treat, enjoy and go for a walk afterwards.

gracielana02's picture

This recipe is one I've cooked a few times, after finding a version in the supermarket. It's definitely better homemade. As for the calories, saturated fat, blah, blah - if you don't want to subject your body to this kind of stuff, mmmm guess what?? Don't cook it, don't eat it, don't even look at the recipe. It's simple really, eat what makes you happy, this pudding makes me happy so I'll eat it.

hayleyh's picture
5

This is simply the best rice pudding recipe, not for the faint hearted as it's a rib tickler but everyone deserves a treat now and then. I tend to use jersey milk and cream which really makes all the difference.

dkt1215's picture
5

This looks delicious!! I can't wait to make this for my family, and for those worrying about the calories...don't make it and its meant for a ONCE in a while treat, so its ok to indulge once in a while just NOT every day. Il make this, this weekend.

heatherkeen's picture

The slow cooked idea is good butclotted cream is too rich, ours had pools of oil (like olive oil) on it.... A bit too much cream I think....

egullo's picture
4

Delicious and one I'd cook again apart from the final knobs of butter on top-just a bit TOO much butter, in true James Martin style!

ceciliafranlund's picture

972 kCal per serving, you must be joking?! That's insane!

1bonny's picture
5

Absolutely gorgeous, a bit sweet, so when I make again will use less sugar, I also used semi-skimmed milk, it didn't compromise the taste whatsoever. I know all about the health implications, but now and again for a treat this will do no harm to healthy active people

hayleyh's picture
5

This is the best rice pudding recipe you will find. absolutely gorgeous.

fluffysammy's picture
5

I agree with you PIXIECHOPS there are tons of rice puddings out there, no one is forcing people to make this one, if you want to be healthy, or count calories then make a ricepudding thats for that purpose. this one is for those of us who want a yummy, sweet, creamy indulgent treat. if you dont want that then do a dif one, its not rocket science! This is soooooooo yummy and def a special much made desert in my house, and i love it cold the next morning yummmmmm

kbratkova's picture
5

Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.

kbratkova's picture
5

Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.

jimb08's picture
5

Absolutely decadent and definitely only for a treat. Extremely tasty.
Completely agree with the comments about the fat content and calories but this is 'good food' website and there's a healthy section at the top of the page nestling quietly between favourites and ingredients. Try that if you can't take the cholesterol surge!

pixiechops's picture
5

I can't believe that people have read and then made this recipe, and then signed in specifically to comment that the rice pudding is highly calorific! If they were concerned about the fat content then they should have looked for a skinny rice pud...

James, this recipe was absolutely delicious and I would recommend it to anyone that still remembers the horrors of school dinner rice pudding - a bowlful of this will expunge any bad memories once and for all!!

gumbieben's picture

Does anyone else think it would be okay to make this in the morning, and then just reheat for 15/20 mins before serving?

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