Matthew's Journal

A couple of people at the pub last night seemed interested in how I make rice pudding, so here it is:


Served 4 hungry people who don't mind the odd calorie :)

1 1/2 pint full-fat milk
1 pint single cream
4oz sugar
grated zest of 1/2 orange
1 cardamom pod, slightly bashed
150g pudding rice

Put milk, cream, sugar, orange zest, and cardamom in a pan. Stir over a low heat until sugar is dissolved, and milk has come to the boil

Put pudding rice in a shallowish ovenproof dish. Sieve/strain the milk mixture over the rice, and stir to mix

Cook at gas mark 3 (160C I think) for 1 3/4 hour until rice cooked and most of liquid gone; stir halfway, and don't worry if it forms a skin

Serve with fruit/jam if you wish, but I find it's fine without


And, since senji is away tonight, I'm making pudding for Sally and Sarah that involves booze. It's pretty damn good (TM), and apparantly an old Scots recipie, so:


Serves four or three, depending on how big your glasses are

125g raspberries [one punnet from Tesco]
pinch of ground cinnamon
5ml (1tsp) lemon juice
25g (roughly 2 tbsp) caster sugar
300ml/ 1/2 pint double cream
45ml / 3tbsp runny honey
50ml whisky
50g coarse oatmeal, preferably toasted

Put raspberries, cinnamon, lemon juice, sugar and 30ml(2tbsp) water in a small pan. Heat gently for a few minutes 'til the sugar is dissolved and the raspberries have begun to soften. Set aside to cool.

Whip cream in a bowl with honey until it just holds its shape. Beat in whisky, and then fold in the oatmeal.

Devide the raspberries between 3 or 4 serving glasses, spoon the oatmeal mix on top, cool in fridge for 30minutes, and then serve (raspberries or biscuits to garnish if you like)