Raspberry Clotted Cream Rice Pudding

It’s Autumn which in my book means comforting puddings and hearty dinners. Growing up, one of my fondest memories was Sunday evenings. The Antiques Roadshow was on the TV, the windows were a little steamed and we’d just enjoyed my mum’s Sunday Roast.

My brother and I would be sat on the sofa with our Dad as the smell of nutmeg and creamy goodness filled the room. It was my mums delicious Rice Pudding. It was a staple every Sunday evening and thinking back to those cosy memories brings back the most delightful feelings.

Ingredients

• 100g Rice Pudding Rice

• 25g Golden Caster Sugar

• 800ml whole milk

• 4 tbsp clotted cream

• 1 Punnet fresh raspberries

• 1 Bay Leaf

• Butter, for the dish

• 1/2 tsp nutmeg

Method

1. Heat the oven to 150C and wash your rice before draining.

2. Butter your baking dish and pour in your rice, sugar and milk. Whisk your clotted cream and then add that into your dish.

3. Add in your raspberries, dot these around the dish and then add in your bay leaf followed by a sprinkling of nutmeg and bake on the middle shelf for 2 hours. The top should be a nice golden colour with. avery gnetle wobble.