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
Preparation Time: 10 mins
Cooking Time: 90 mins
25g butter + extra for greasing
150g short grain pudding rice
100g caster sugar
227g tub of clotted cream
2 medium eggs
700ml whole milk
½ tsp grated nutmeg
Preheat the oven to 160C, gas mark 3. Butter a 2 litre ovenproof rectangular dish
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
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!)