Cornish clotted cream rice pudding with baked fruits

Cornish clotted cream rice pudding with baked fruits
  • 800ml Rodda’s full cream milk
  • 400ml Rodda’s double cream
  • 2 vanilla pods, split
  • 150g caster sugar
  • 200g arborio rice
  • unsalted butter, for greasing
  • 300g Rodda’s Cornish clotted cream
  • 4 ripe apricots
  • 4 ripe peaches
  • 4 ripe figs
  • 100ml maple syrup

Put the milk, double cream and vanilla pods into a pan and simmer for 5 minutes. Add the caster sugar and rice and stir until the sugar has dissolved.

Grease a large baking dish with the butter. Remove the vanilla pods from the mix then pour into the baking dish and cover with foil.

Place in a preheated over (160°C) for half an hour. Then remove, stir in the clotted cream and take off the foil. Return to the oven for around 40 minutes, by which time you should have a lovely glazed top.

Cut the fruits in half and remove the stones from the apricots and peaches. Put the fruits on a baking sheet and spoon over the maple syrup before placing in a preheated oven (200°C) for a couple of minutes to soften.

To serve, simply place the baked fruits on top of the rice pudding and pour over any juices from the tray.


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Time: preparation, 10 minutes | cooking, 1 hour 30 minutes
Makes: 8 servings

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