Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the rice pudding
- 250ml/9 fl oz double cream
- 1.5 litres/2½ pints whole milk
- 150g/5½ oz pudding rice
- 1 vanilla pod, split
- 130g/4¾ oz light brown sugar
For the brandy snap
- 55g/2 oz golden syrup
- 55g/2 oz unsalted butter
- 55g/2 oz light brown sugar
- 50g/1¾ oz plain flour, plus extra for dusting
- pinch ground cinnamon
- pinch ground ginger
- 50g/1¾ whole hazelnuts, chopped
- 100g/3½ fresh raspberries, chopped, plus extra for serving
- 1 orange, zested, ½ juiced and ½ segmented
Method
To make the rice pudding, place all the ingredients into a large saucepan and bring to a simmer. Cover with a cartouche (a lid made from parchment paper) and simmer for around 1½ hours or until cooked through and thickened.
To make the brandy snaps, preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray.
Gently heat the syrup, butter and sugar in a saucepan. When the butter is melted and the sugar has dissolved, remove the pan from the heat.
Add the flour, cinnamon and ginger and hazelnuts and mix well to form a thick paste. Cover and place in the fridge for 30 minutes.
Remove the dough and roll into walnut-sized balls. Working with a rolling pin on a floured surface, roll each one out into a circle about 2mm thick. Place on the prepared baking tray and cook in the oven for 6–8 minutes until golden.
Remove from the oven and leave to rest for 1 minute. Then, while they’re still warm, carefully roll each circle around the end of a wooden spoon, to make them curl. Leave to cool on a baking tray then break into shards.
Place the raspberries in a small saucepan with the orange zest and juice and heat through until softened and warm.
To serve, spoon the rice pudding into serving bowls and top with the brandy snap shards, orange segments and raspberries.