Top Tip: Why not stir through some of the raspberry jam we have in our Farm Shop?
100g Short Grain Pudding Rice
450ml Full Fat Milk
284ml Pot Double Cream
227g Tub Clotted Cream
1 Split Vanilla Pod
85g Golden Caster Sugar
1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and both creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter and bake for 15 mins. Lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.