Rice Pudding and Flaxseed Brittle
Baked rice pudding
Ingredients:
100g pudding rice
400ml whole milk
200ml whipping cream
¼ teaspoon grated nutmeg
1 teaspoon vanilla extract
25g caster sugar
25g butter
Method:
Set oven 150oc.
Place milk, cream, vanilla, sugar and nutmeg in a pan and bring to a simmer.
Add the rice and then pour into a shallow buttered oven proof baking dish.
Dot over the butter and place in oven.
After 30 minutes stir the rice well.
Cook for another 30 minutes or until rice is tender.
Buckieberry syrup
Ingredients:
250g topped and tailed buckieberries (rosehips)
100g castor sugar
Juice of 1 orange
100ml water
Method:
Place buckieberries, sugar, orange and water in a saucepan.
Cook for 20 minutes, blend and pass through a fine sieve.
Flaxseed brittle
Ingredients:
75g castor sugar
75g honey
60ml water
60g flaxseeds
Method:
Place sugar, honey and water in a pan and cook to an amber caramel on high heat.
Add the flaxseeds and mix. Turn onto a sheet of parchment paper and allow to cool and harden.
Break into shards.
Dot the shards of brittle over the rice pudding and dot over some of the buckieberry syrup.
Buckieberry syrup will keep in the fridge for a month and use a drizzle for porridge or with icecream.
