Clotted Cream Rice Pudding with Raspberries and Orange Caramel

Creamy rice pudding finished with clotted cream, served over softened raspberries and drizzled with a citrus orange caramel sauce.

Vegetarian Dessert Fruit Pudding

Estimated Nutrition

Calories

1332

kcal / serving

5328 kcal total

Carbs

107.9g

per serving

431.6 g total

Fat

95.6g

per serving

382.4 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the rice pudding

Caster Sugar

For the raspberries

Caster Sugar

For the caramel

Dairy

600

500

110

Fruits

300

Raspberries

piece

Orange

Juice only

GrainsCereals

200

Pudding Rice

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Method

Heat a saucepan and cook the butter and rice for one minute while stirring.

Add sugar, 600ml milk, 500ml double cream, and the vanilla seeds and pod.

Simmer gently for 30 to 40 minutes until the liquid is absorbed and rice is tender.

Discard the vanilla pod from the rice mixture.

Heat a frying pan and cook raspberries with 50g sugar for 2 to 3 minutes.

Melt 75g sugar in a pan until it caramelises, then whisk in the orange juice.

Stir the clotted cream into the rice pudding and heat through.

Layer the raspberries, rice pudding, and orange caramel in a dish and serve.