What could be better than a homemade rice pudding flavoured with bay, ginger and vanilla? Well, how about a serving of ginger snap biscuits on the side, perfect for dunking into this much-loved dessert. Serve to kids on a rainy day

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
3.
Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs
VideoVideo: Crumb butter and flour
Room for a little one
This is a great step for kids to get involved in. Using clean hands, children can rub the ingredients together while an adult prepares the next ingredients
4.
Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed
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
VideoVideo: Evenly roll pastry
Room for a little one
Another step ideal for little hands, let kids cut out the biscuits from the dough with the pastry cutter
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
Tasty trivia
Rice is a remarkably versatile grain used all over the world, in savoury food as well as puddings. Genetic evidence points to its domestication in China over 8,000 years ago
8.
Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits
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Ingredients

Rice pudding

Ginger snap biscuits

  • 350g of plain flour, plus extra for dusting
  • 175g of soft brown sugar
  • 100g of butter
  • 1 egg
  • 4 tbsp of golden syrup
  • 1 tsp of bicarbonate of soda
  • 1 1/2 tsp of ground ginger

Equipment

  1. Pastry cutter

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Nutrition (per Portion)

Calories

496
25%

Sugars

40g
45%

Fat

14g
20%

Saturates

8g
41%

Salt

620mg
10%
of an adult's guideline daily amount
Josh Eggleton shares a homely rice pudding recipe with Great British Chefs.com, serving with dunk-able ginger snap biscuits on the side