Traditional Rice Pudding with Raspberry Sauce

Now we are into autumn in the U.K. my family crave traditional desserts. Desserts are not something that we eat everyday but, when we do, I like to make them something that just hits that spot of it being pure comfort food! Rice pud evokes childhood memories in most people, remember that warm glow you feel when you slip that first spoonful into your mouth? This is pure velvetiness at its best.

My rice pudding has a wonderful yellow colour from the Jersey cream I use, but of course you could use double (thick) cream instead. The raspberry sauce is a simple affair and very easy to make, if I dare call it a sauce here, although it is a nice complement to the creamy rice.

Traditional Rice Pudding with Raspberry Sauce

Serves 4

Ingredients
50g (2 oz) short grain rice, for rice pudding
50g (2 oz) caster sugar
25g (1 oz) butter, cut up into pieces
570ml (1 pint) full cream milk
275ml (1/2 pint) Jersey cream
Freshly grated nutmeg
For The Sauce
1 - 2 tbsp of a good raspberry jam
7 – 8 tbsp water
1 tsp Framboise Liqueur (Raspberry) more if you prefer

Method

You will need an ovenproof dish that is greased with a little butter.

Preheat the oven to 140°C/275°F/Gas mark 1.

Place all the ingredients except the nutmeg into the prepared ovenproof dish. Give the top a good grating of fresh nutmeg.

Place onto the oven and cook slowly without stirring for about 2 hours. The top of the pudding will form a wonderful nutmeg skin and the rice underneath will be thick and creamy.

Meanwhile whilst the pudding is cooking make the sauce by adding all the sauce ingredients into a saucepan. Heat through on a low heat on top of the stove and stir until all the ingredients combine together. If you don’t like the seeds in the sauce, place through a sieve then return to the saucepan to heat through. Serve the sauce hot drizzled over the rice pudding.

Note. The rice pudding can be eaten hot or cold, the choice is yours. If the sauce becomes to thick add extra water.