Rice pudding with ginger snap dunkers
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A homemade rice pudding is the ultimate comfort food, and surely you can't beat Josh Eggleton's recipe which is gently spiced with bay, ginger, lemon and vanilla. Well, think again, as his additional recipe for homemade ginger snaps elevate this to a truly perfect dessert, and you may even have some biscuits leftover...
First published in 2015
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Ingredients
Metric
Imperial
Rice pudding
- 100g of pudding rice
- 600ml of whole milk
- 50g of sugar
- 1 vanilla pod, split
- 1 bay leaf
- 25g of ginger, minced
- 1 lemon for zest
Ginger snap biscuits
- 350g of plain flour, plus extra for dusting
- 100g of butter
- 1 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 175g of soft brown sugar
- 4 tbsp of golden syrup
- 1 egg
SAVE RECIPE
Equipment
- Pastry cutter
Method
1
For the biscuits, preheat the oven to 180°C/gas mark 4
2
Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl
- 350g of plain flour
- 100g of butter
- 1 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
3
Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs
4
Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed
- 175g of soft brown sugar
- 4 tbsp of golden syrup
- 1 egg
5
Dust a rolling pin and work surface with flour. Roll out the pastry to about 5mm thick. Use a pastry cutter to cut out approximately 60 biscuits
6
Place the cut out pastry on a greased or non-stick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool
7
Wash the rice and place in a baking dish. Add the rest of the ingredients and cook in an oven set to 150°C/gas mark 2 for 20-30 minutes
- 100g of pudding rice
- 600ml of whole milk
- 50g of sugar
- 1 vanilla pod
- 1 bay leaf
- 25g of ginger, minced
- 1 lemon for zest
8
Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits
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