Recipe

Marmalade rice pudding

by Beca Lyne-Pirkis

A grown up version of a childhood favourite

My dad’s grown-up version of a childhood favourite, milky pudding, which I talked about in my recent National Milk Week blog. I used my own homemade marmalade, however if you haven’t got any homemade then buy a good quality jar to use in the recipe—you’ll find some at Rosebud Preserves.

Ingredients

75g pudding rice
45g butter
40g caster sugar
2 tbsp marmalade (homemade)
A good slug of orange liqueur (optional)
700ml whole milk (around 1¼ pints)

Method

Place the rice, butter and sugar into a saucepan and pour in enough water to cover everything. Bring to the boil, then reduce the heat and simmer, stirring occasionally for 10 mins or until the rice has absorbed almost all of the liquid.

Remove the saucepan from the heat and add in the marmalade (and the liqueur, if using), mix well then add the milk. Pour the mixture into your oven dish and bake in a preheated oven set to 180C for 15-20 mins. After this time, reduce the heat to 160C and bake for a further 45-60 mins. Check after 45 mins to see if the pudding has thickened.

Once cooked, remove from the oven and leave to cool before serving.

Recipe: Beca Lyne-Pirkis