Slow-Baked Clotted Cream Rice Pudding
Another wonderful traditional recipe from James Martin, very rich!
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INGREDIENTS
Nutrition- 25g butter
- 100g short grain pudding rice
- 450
- 284ml pot double cream
- 227g clotted cream
- 1split vanilla pod
- 85g golden caster sugar
- freshly grated nutmeg
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DIRECTIONS
- 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.
- 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 hour more, by which time the pudding should be golden brown on top and creamy underneath.
- Serve with spoonfuls of raspberry jam.
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