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Clotted cream rice pudding squares

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

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.

Step 3

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 4

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.

Step 5

Allow to cool slightly before cutting into squares and serving with extra clotted cream (and clotted cream ice cream!)

Step 6

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