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Slow-Baked Clotted Cream Rice Pudding

Here is perhaps the most indulgent rice pudding recipe you’ll ever come across — and it’s worth every calorie! Made with clotted cream and heavy cream and full-fat milk, it’s a slow-baked treat that takes on overtones of dulce de leche, putting this treat right over the top in our books. You’ll appreciate the not-too-sweet raspberry ‘jam’ that accompanies the pudding which serves to both contrast and compliment each creamy spoonful: get ready to indulge yourself!

Slow-Baked Clotted Cream Rice Pudding

3½ oz. short grain pudding rice (we used Arborio)
17 fl. oz. whole milk
1¼ cups heavy cream
8 oz. clotted cream (¾ cup)
1 vanilla pod, split lengthwise
3 oz. golden caster sugar (¼ cup plus 2 tbs.)
freshly grated nutmeg

Heat the oven to 350°F. Lightly butter a shallow ovenproof baking dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.

Tip the rice mixture into the prepared dish, then grate a little nutmeg over the top. Bake for 15 minutes, lower the oven to 325°F, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath. Dish up, discarding the vanilla pod, and serve with spoonfuls of Quick Raspberry Jam (below).

Quick Raspberry Jam

Tip 3½ oz. golden caster sugar into a saucepan with 2 tbs. water and bring to the boil until the sugar has dissolved. Stir in 8 oz. fresh or frozen raspberries (defrosted if frozen), bring everything to the boil, then cook for 3-4 minutes until the raspberries have broken down into a thick, jammy sauce.

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