Baked Rice Pudding
Baked Rice Pudding with Raisins
Ingredients
- 75g shortgrain or risotto rice
- 500ml whole milk
- 250ml double cream
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 50g castor sugar
- 35g raisins
- 4 tablespoons Demerara sugar
- 25g melted butter
Method
Set the oven to 140oc.
Bring the milk and cream to a simmer in a pot with the vanilla, raisins and nutmeg.
Add the sugar and rice and stir to mix well.
Butter a baking dish and add the rice mixture.
Cover with tin foil and bake for an hour or until rice is soft.
Cool.
Butter 4 ramekins and sprinkle with a tablespoon of Demerara sugar in each, swirling to coat the sides.
Add the baked rice and bake for 15 minutes in a 180oc.
You could make the rice the day ahead and keep in the fridge.
Turn out or serve in the ramekins.
Whiskey and clove candied apple
Ingredients
- 2 large Cooking apples, peeled, cored and cut into 1cm dice
- 100g castor sugar
- 150ml boiling water
- 50ml Whiskey
- ½ teaspoon ground cloves
Method
Heat the sugar in a non stick frying pan until it turns to a golden liquid -don't stir or the sugar will crystallize.
Add the boiling water and whiskey and boil to a thick syrup.
Add the apples and cloves and cook until the apples are soft.
