Traditional Baked Rice Pudding

Rice pudding is a very common and classic dessert in the UK. Lots of food manufacturers sell cooked rice pudding that you can open and eat it right away. I didn’t notice this kind of dessert after being here 6 months. I was so hungry one day because of 6 hours classes. No lunch break. My classmate passed me one rice pudding. I thought… It is something like yogurt… then… I was surprised how YUM it is. The texture is quite like Taiwanese rice pudding cooked by black rice so I like it a lot. I have cooked rice pudding by slow cooker. Traditionally, it is cooked by the oven. Of course, I would like to share it.

 

Oven Temperature Setting: 150C/300F/Gas Mark 2; Baking Time: Around 70 ~ 80 minutes

Recipe: A 9” round baking dish

 

Steps

(1) Wash and dry the rice. Place them in the baking tin.

(2) Prepare a saucepan, add 50 g sugar in.
(3) Add cream and milk into the saucepan. Use a medium heat to cook it

(4) Add butter into the saucepan. Stir it until it is melted in the milk. Cook all the creamy sauce until there are some tiny bubbles form around the edge of the saucepan. Then switch off the heat.

(5) Pour into the baking dish. Send it into the pre-heated oven at 150C/300F/Gas Mark 2. Bake around 70 ~ 80 minutes until rice turns soft and pudding is creamy. And there is a golden surface on top.

 

 

Rice pudding is very creamy consistency with a crust over the top. Everyone has their own way to eat rice pudding. Some like to eat in HOT, some like to eat in Cold. Some like eat with jam, some like to eat with ice cream. For me, I like to add some oats and fruits over the top and eat it. So, enjoy it.

Sticky Toffee Pudding

I would like to do sticky toffee pudding for ages. Last time, I flied back to Taiwan, I had a very tasty sticky toffee pudding. This is what I wanted to do. So, I studied this recipe for ages. Actually, the salted caramel sauce was prepared for my sticky toffee pudding. But, the day I was going to prepare it, my friend brought some apple crumble to us. So, I just put my all baking things back to the cupboard waiting for another day. Finally, I did it yesterday so that I can’t wait to share it to people

 

Oven Temperature Setting: 160C/325F/Gas Mark 3

Baking Time: around 30 minutes

Recipe: A 7” round baking tin
(Butter needs to put at temperature at least 30 minutes before using it)

 

Steps

(1) Place egg and milk in a bowl. Whisk it into a light yellow mixture

(2) Add flour and baking powder into egg batter gradually. Mix the batter well before adding more flour in.
(3) Add Light Muscovado Sugar and coffee extract the batter. Mix them well

(4) Add soft butter into the flour batter. Well incorporate all of them

(5) Mix chopped walnuts into the cake mixture. Pour the batter into the baking tin, and then send it to the pre-heating oven at 160C/325F/Gas Mark 3 baking around 30 minutes.

 

When serve it, drizzle a spoon of caramel sauce. And place a vanilla or toffee ice cream over the top. Don’t worry if it will be too sweat. This cake is designed to eat with caramel sauce so that the cake itself is not sweet. Of course, you can eat without anything.
I tried to eat it in HOT and COLD yesterday. Personally, I prefer to eat in HOT. It is very chewy. Enjoy the wonderful baking work.