Old-fashioned clotted cream rice pudding squares

Rice pudding recipe

Bring a modern twist and add a bit of decadence to an old family favourite and what do you have? Clotted cream rice pudding squares. Go on - you know you want to.

Great served with clotted cream ice cream. Swap the raisins for your favourite dried fruit such as cranberries, cherries or sultanas

  • Rice type: Short grain pudding rice
  • Servings: 8
  • Preparation Time: 10 mins
  • Cooking Time: 90 mins


  • 25g butter + extra for greasing
  • 150g short grain pudding rice
  • 100g caster sugar
  • 75g raisins
  • 227g tub of clotted cream
  • 2 medium eggs
  • 700ml whole milk
  • ½ tsp grated nutmeg


  • Oven proof dish
  • Saucepan
  • Whisk

step 1

Preheat the oven to 160C, gas mark 3.  Butter a 2 litre ovenproof rectangular dish

step 2

Melt the butter in a saucepan and add the rice, sugar and raisins. Stir in the clotted cream until it has melted. Whisk the eggs and milk together and add to the pan. Keep stirring and bring to just below boiling point

step 3

Transfer to the serving dish making sure the rice is evenly distributed on the base of the dish, sprinkle with nutmeg and bake for 1½ hours.  Allow to cool slightly before cutting into squares and serving with extra clotted cream (and clotted cream ice cream!)