CookingBauer XcelRecipe

Clotted cream rice pudding

CookingBauer XcelRecipe
Clotted cream rice pudding


  1. Preheat the oven to 150?C/300?F/Gas mark 2, or alternatively, if you are already using the oven at a higher temperature, place the pudding in the bottom of the oven and bake
    for ½ hour less cooking time, the pudding is ready when a golden brown skin has formed and it has a slight wobble when given a gentle shake.
  2. Grease a medium sized ovenproof dish with butter. Pour the milk into a saucepan, add the caster sugar and the seeds scraped from the inside of the slit vanilla pod and stir together over a low heat until the sugar has dissolved.
  3. Add the rice and bring to the boil, reduce the heat and simmer for a few minutes until the rice starts to swell. Stir in the clotted cream and when the cream has completely
    melted, pour the mixture into the prepared ovenproof dish.
  4. Dot the top of the pudding with a little extra butter and grate a generous amount of nutmeg on top.
  5. Cook the pudding in the preheated oven for 1½ hour, until the top is golden brown and the rice is soft.

Recipe from Comfort by Carolyn Caldicott, out 6th November, published by Frances Lincoln, Priced £9.99.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



If you're already using the oven to cook your main course, slip this rice pudding in the bottom of the oven and leave it to bubble away


1 litre(1¾ pint) Jersey or whole milk
50g(2oz) golden caster sugar
1 vanilla pod slit lengthwise
110g(4oz) short grain pudding rice
6 generous tablespoons clotted cream
Freshly grated nutmeg
Jam to serve


Time: 10 mins
Serves: 4-5
Nutrition: n/a