Slow-baked clotted cream rice pudding

Slow-baked clotted cream rice pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    One of the most useful of spices for both sweet and savoury


  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).

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Sep, 2012
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!
6th Jul, 2012
972 kCal per serving, you must be joking?! That's insane!
4th Jun, 2012
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
4th May, 2012
This is the best rice pudding recipe you will find. absolutely gorgeous.
5th Jan, 2012
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
17th Dec, 2011
Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.
17th Dec, 2011
Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.
20th Nov, 2011
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!
11th Nov, 2011
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!!
17th Aug, 2011
Does anyone else think it would be okay to make this in the morning, and then just reheat for 15/20 mins before serving?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.