Baked rice pudding with chestnuts

PT2H

First published in 2022
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Ingredients

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Imperial

1

Preheat the oven to 140°C/gas mark 1

2

Grease a 1 litre ovenproof dish with the butter

3

Combine the rice, sugar, milk, cream, lemon zest and chestnuts into a mixing bowl and stir to combine

4

Scrape out the seeds from the vanilla pod and add to the mix, stirring well to incorporate them

  • 1 vanilla pod, split
5

Pour into the buttered dish and top with a sprinkling of ground cinnamon

6

Bake for 1 hour 30 minutes, or until the top has a brown skin. Serve with a dollop of cherry jam

  • cherry jam to taste
First published in 2022
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