Name: Slow-baked clotted cream rice pudding
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: British
Ingredients: 25g butter; 100g short grain pudding rice; 450ml full-fat milk; 284ml pot double cream; 227g tub clotted cream; 1 split vanilla pod; 85g golden caster sugar; freshly grated nutmeg

Slow-baked clotted cream rice pudding

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

1 hr 25 min total 10 min prep 1 hr 15 min cook 4 972 cal

Ingredients

4 serv.

25g butter
100g short grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg

Instructions

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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).