Category: Puddings

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Christmas Sticky Pudding with Chocolate, Coconut, Apple & Cinnamon

This isn’t the version I’ll be using for Christmas Day, as I’ll be using the regular old full fat, toffee sauce version, but I wanted to try something different and see how it turned out, although on Christmas Day, we will have the apple and cinnamon added to the recipe here.

This came about, as I wanted to use something different from butter, and yes, I cheated in some bits for it…….  You’ll see where below.  Even cooled this is going to be very squidgy and lush, and also very coconutty.  Substitute with butter for a more traditional taste.  It could do with that squidgyness for the lack of soaking overnight in toffee sauce.  If you want a toffee sauce, go to my oaty sticky toffee pudding post.  I’ve said serves 6 – 12, as it all depends on your portion sizes. 🙂

Like all sticky puddings, this is much better on the day after it is made, or after it’s fully cooled, when you can re-heat.

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Christmas Sticky Pudding with Chocolate, Coconut, Apple and Cinnamon

Lesley Smith
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Puddings
Cuisine Christmas
Servings 6 - 12

Ingredients
  

  • 120 g Chopped Apple
  • 50 g Self Raising Flour
  • 50 g Coconut Sugar
  • 2 tsp Bicarbonate of Soda
  • 100 g Medjool Dates
  • 100 g Coconut Oil
  • 50 g Oatmeal
  • 1 Egg
  • 1 tbsp Black Treacle
  • 50 g Cream
  • 50 g Chopped Nuts
  • 1 tsp Cinnamon Powder
  • 1 Tin Chocolate Middle and Covering
  • Red Food Colouring

Instructions
 

  • Chop the dates into small pieces. Put them into a bowl and pour over a little boiling water and set them aside. Leave them to soak in until everything else is done or whizz them in a processor.

  • Put your oven on, to around 170C/160C (Fan).

  • In a mixing bowl, add your flour, oatmeal, bicarbonate of soda, apple, cinnamon, nuts and sugar, and stir it around. Melt your coconut oil, so that it’s easy to mix in, and add it, along with your beaten egg, and black treacle. Mix by hand, or use a low setting on a mixer, to ensure the mix isn’t handled too roughly. When the pudding mix looks slightly curdled, add in the cream and black treacle, and fold it in by hand. Don’t worry about the texture. At this point, it might resemble batter more than pudding mix. Just remember, that it isn’t a cake mix and doesn’t need lots of air added. Using a spatula to scrape the sides and bottom of your bowl is a good idea.

  • Add your whizzed dates, or mash the dates into the water, then pour it all into the bowl. Fold fold in by hand.

  • Grease your baking tins and pour the mixture in. I used two moulds initially, but transferred them into one for the oven.

  • Bake for 25-30 minutes, or until the pudding is cooked, and a skewer comes out clean.

  • I cheated by putting mine into a basin of cold water to cool mine quickly as the hordes were desperate to eat it, so mine came out mashed up a bit. Leave yours to cool fully, and it will co-operate much more nicely.

  • Add toppings and serve. I didn't make toffee sauce for this version, but cheated with a tin of chocolate Nestle, which I heated up before pouring on.

With the red food colouring added, it became a very very dark coloured pudding.

Drizzled with cream and raspberry sauce.  [fb_button]

 

 

 

 

 

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Apple & Blueberry Pie + Cherry Shots: Review: Frozen Fruit and The Taste Buds

As someone whose house goes through a mini mountain of fruit a week, I’m always on the lookout for good and tasty fruit.  I often freeze my own strawberries as I tend to dislike the shop bought frozen ones as they somehow change the texture for me.  When I freeze strawberries myself, they seem to stay the same once they’re defrosted.  That’s if they get to the point of being defrosted, as they tend to end up on desserts or smoothies these days.

I had the pleasure of receiving a box of frozen gourmet fruit and some mushrooms, sent by the PR of a butcher, Donald Russell, to try.  In the box, there were 300g packs of plums, dark sweet cherries, blueberries, apples and plums.

They’re called orchard fruits and wild berries.  The fruit has quickly been turned into smoothies and desserts.  The taste of good fruit is exquisite, and these fruits didn’t disappoint.

The cherries were my personal favourites, and I was glad to see they were already destoned, so they made perfect sweeties while they were still frozen for me.  The restaurant quality fruit has gorgeous colours and beat anything I’ve bought from shops, hands down.  There’s no need for peeling, stoning, washing or chopping to enjoy them.  Perfect for baking and alone as treats, as they don’t need to be defrosted first.

I’ve added two recipes that I made very quickly, which included a Blueberry and Apple Pie, and Cherry Shots for the kids and I.

Apple and Blueberry Pie

Apple & Blueberry Pie

Lesley Smith
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine Dessert

Ingredients
  

  • 300 g Blueberries
  • 300 g Apples
  • 3 Tablespoons Caster Sugar
  • 1 Roll of Light Puff Pastry
  • 1 Egg

Instructions
 

  • Spread the apples and blueberries into an oven dish and mix with 2 tablespoons of caster sugar.

  • Roll the pastry over the top and cut around the edges. Use your thumb or a fork to press it down around the edges.

  • Beat an egg with 1 Tablespoon of caster sugar and brush it over the top of the pastry.

  • Put your pie into a pre-heated oven at around 180 Degrees for a fan oven and 200 for a conventional. Bake for 20 minutes or until the pastry is an even gold colour on top.

 

Donald Russell Cherry Shots 2

Cherry Shots

Lesley Smith
A very simple recipe, with nothing but fruit and milk.
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Course Dessert / Smoothie
Cuisine Dessert

Ingredients
  

  • 200 g Dark Sweet Cherries destoned.
  • 150 ml Skimmed Milk.
  • 200 ml Water.

Instructions
 

  • Cut the cherries into quarters and add to your blender.

  • Top up with milk and water.

  • Blend until smooth.

  • Put into small glasses, or dessert bowls.

  • Pop into the freezer for ten minutes until serving.

In my box, there were also some lovely mushrooms, Ceps, Chanterelles and Morels.  I’ve saved the gorgeous looking mushrooms for another day, as they’ll go well with a sunday roast I suspect.   Mushrooms are perfectly suited to a little butter, lightly sautéed and added to onion and garlic.

The Ceps will be perfect for slicing and a cheeky sauté, while the Chanterelles, I plan on adding to a stir fry, with their floral and acidic taste adding to the mix of beansprouts, onion, red and green peppers, and a touch of soy sauce.

I’ve had Morels before.  They’re a speciality, with a unique aroma and flavour that took a bit of getting used to.   I’d be temped to add them to a creamy sauce with herbs, and possibly some red chillies alongside.

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No Weigh Pear Crumble Recipe

Another no weigh crumble recipe for you.  It’s the only way to make it.    Find my no weight rhubarb crumble recipe here.

I’d walked into the local Co-op this week and found lots of bags of marked down pears.  I snapped up four bags, although I wasn’t quite sure what to do with them, but the man loves crumble so he asked for them to be turned into his favourite dessert.

Pear Crumble

No Weigh Pear Crumble Recipe

Lesley Smith
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Pudding
Cuisine Dessert
Servings 6 - 8 Servings

Ingredients
  

  • Pears - I used four bags of small pears with 6 pears in each bag. Topped and tailed, then cored and sliced.
  • Sugar.
  • Plain Flour.
  • Oatmeal.
  • Butter.

Instructions
 

  • Wash the pears, core them, then chop them up.
  • I put these into the crumble bowl, put the oven on to 140C and baked them with some water and two tablespoons of sugar for 20 minutes.
  • Tip out some of the excess water if there is more than a centimetre or so in the bottom of the bowl, then sprinkle on some sugar. The more sugar you add, the sweeter your crumble will be. I added very little as pears are sweet anyway.
  • I simply tip some flour into a bowl, then top up with oatmeal. I'd say it was likely to be around 100 grammes. I added about four times as much oatmeal, them mixed it well.
  • Add sugar. Do it to taste. I just tipped some out of my pack, about the same amount as for the flour.
  • Add in a couple of tablespoons of soft butter, then work the mix into breadcrumbs. Add a little more butter if you need to.
  • Bake in a moderate oven, around 160 degrees C for about 20 - 30 minutes, or until the top begins to turn golden brown in colour.
  • Serve with cream, custard, toffee sauce, or just on its own. Fabulous

 

 

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No Base – Low Sugar & Virtually Fat Free Cheesecake

Using up the Quark I bought as a tester was easier than I thought.  As a diabetic, I don’t want the sugar that is usually added to cheesecake, but I also didn’t want the calories from some of the other options, nor the carbs from a stodgy base.

This is a light and different way to make a type of cheesecake that I think I will go back to, again and again with different flavours to disguise the taste of the quark.  It’s almost fat free and has a very low sugar content.  It’s magic stuff for cheesecake.  It’s mixed well to add air into the cheesecake.  Be warned.  When you get this right, you might never want to go back to horrifically high calorie content cheesecake again in your life.

I ate a whopping serving and a half of this and broke neither my diet nor my carb count.

Quark Cheesecake 2

Baseless Virtually Fat Free Cheesecake

Lesley Smith
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine Dessert
Servings 6 - 8 Servings
Calories 116 kcal

Ingredients
  

  • Quark Soft Cheese - 2 x 500ml Tubs
  • Stevia - Powdered - To Taste
  • Vannila Essence - To Taste
  • Strawberry Freeze Dried Pieces - 6g - I got from Sainsburys
  • Gelatine - 1 Sachet or 4 Leaf Sheets

Instructions
 

  • In your mixer, put your quark, along with four teaspoons of the Stevia, then add in some drops of vanilla. Set your mixer to whip up the cheese.
  • While the cheese is mixing, dissolve your gelatine in a small amount of hot water.
  • Add the gelatine to the cheese and do a taste test. If it is not sweet enough, add a little more stevia until you are happy with it. My kids did the taste test and we used 8 teaspoons of Stevia and five capfuls of Madagascar Vanilla.
  • Put your mixer on high for a couple of minutes, to whip some air into the mixture.
  • Pour into dishes and leave for an hour to set.
  • Serve with fresh fruit on top, or use another sachet of gelatine to create a jelly like fruit topping.

Notes

Nutrition count is approximate. I couldn't find the right information for the vanilla extract or the gelatine.

 

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No Weigh Rhubarb Crumble Recipe

The first time I did this, we were in the motor home, but the man had pulled some sticks of rhubarb before we left and thrown them into one of the cupboards.  I can’t say I was best pleased at the thought of making puddings on holiday, so I wanted something fast, easy and without any hassle to make.

I had little faith that it would turn out well, so I went into it sort of half-heartedly, just throwing stuff into a bowl and mixing it around, but it worked so well, that it’s the only way I make crumble now.   Who needs to waste time being precise and measuring for this.  Not me, that’s for sure.  With this recipe, the aim is to actually cook the rhubarb in the microwave by steaming it, and just putting it in the oven to mesh the rhubarb with the crumble and cook the topping itself.


Rhubarb Crumble 7

No Weigh Rhubarb Crumble

Lesley S Smith
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pudding
Servings 6

Ingredients
  

  • Rhubarb Stalks
  • Sugar
  • Plain Flour
  • Oatmeal
  • Butter

Instructions
 

  • Wash the rhubarb and chop into 1 cm lengths.
  • In a bowl, add a couple of tablespoons of water. Mix, cover the bowl, and microwave for five minutes. If the rhubarb is still a little hard, give it a good stir and microwave for a little longer.
  • Tip out some of the excess water if there is more than a few mms in the bottom of the bowl, then sprinkle on some sugar. The more sugar you add, the sweeter your crumble will be. I added about four spoons to this crumble for six people.
  • Mix well, then add to a baking dish.
  • I simply tip some flour into a bowl, then top up with oatmeal. I'd say it was likely to be around 100 grammes. I had sachets of Hamlyns Golden Syrup Porridge Sachets, so I tipped four into the bowl with the flour.
  • Add sugar. Do it to taste. I just tipped some out of my pack, but I made sure the rhubarb in the oven dish was sweet enough for my kids first. The porridge sachets would add sweetness to my crumble, so I kept the sugar content low. I added around the same volume wise as I did for flour.
  • When I first made this, the butter was incredibly soft as I'd forgotten to put it in the fridge. I find it works easier like that. I add a tablespoon at a time, until the dry ingredients form what looks like breadcrumbs.
  • Bake in a moderate oven, around 160 degrees C for about 20 - 30 minutes, or until the top begins to turn golden brown in colour.
  • Serve with cream, custard, toffee sauce, or just on its own. Fabulous

Rhubarb Crumble 3

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Scottish Raspberry Trifle Recipe With Jelly Fluff (No Custard)

I really dislike custard so it’s just as well that this old family recipe is free of custard and uses a completely different method of replacing custard with something much more fluffy, light and yummy.

My mum is a second world war baby and the pudding dish we use instead of custard has several names.  You might come across it called any of these:

  • Milk Jelly.
  • Jelly Fluff.
  • Evaporated Milk Jelly.
  • Jelly Mousse.
  • Carnation Milk Jelly.
  • Jelly Whip.

It sets much faster than regular jelly so be prepared when you’re making your puddings with it.    You can make it without whizzing it in the mixer and it will look like a cloudy jelly – but for adding to trifle, it works much better with the air bubbles to make it much lighter and fluffier.

Trifle with custard to me is just not trifle.    I made the mistake with this Christmas trifle, of letting a child add the hundreds and thousands so it’s a bit heavy handed in the middle with  nothing around the outside.  We didn’t care as it tasted amazing.  It’s quick and easy to make and no e-numbers anywhere.  You could use fresh fruit, but for speed, I used tinned.

I use a fairly large bowl for this recipe as it makes more than you realise.  If you only have a smaller bowl, you could make a couple of small individual trifles in glasses as well.

Scottish Raspberry Trifle Recipe with Jelly Fluff (No Custard)

Lesley S Smith
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Servings 10

Ingredients
  

  • 1 tin Raspberries
  • 1 tin Sliced Peaches
  • 3 Raspberry Jellies
  • 400 g Double or Whipping Cream
  • 1 tin Approx 400g Evaporated Milk
  • 6 - 8 Sponge Fingers
  • Hundreds and Thousands

Instructions
 

Jelly

  • The first step is simply to get your bowl out and pop the sponge fingers in the bottom. Drain the tin of raspberries and peaches and pop them in with the sponge fingers.
  • Melt 2 Jellies in the microwave with three tablespoons of water. When they are fully melted, make it up to just under two pints of cold water and mix it well in. If you want a stiffer jelly, just use a little less water. Pour the jelly into the bowl with the fruit and sponge fingers. Let it set for a couple of hours. If you want it ready faster, you could pop it in the freezer for half an hour.

Jelly Fluff

  • When your jelly is set, get ready for your jelly fluff. Add a tin of evaporated milk (I used light evaporated milk for this years trifle) to a mixer and put it on low for a few minutes. You can do this by hand, but the jelly fluff just won't be so fluffy.
  • Melt one jelly with a tablespoon of water in a jug in the microwave while the mixer is going and then add it to the evaporated milk in the mixer. Turn the mixer up and whizz until it is light and fluffy in the bowl. Leave it for around 10 minutes before pouring it onto your jelly. If it gets a little too thick, just whizz it for a minute.
  • Once the jelly fluff is set, it is simply a case of whipping up your cream, spreading it on the top and popping some decoration on the top.

 

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How To Make Rhubarb Crumble

I have not great memories of rhubarb as a child.  We had masses of the stuff growing in our garden and I could be sure of endless puddings and being made to eat horribly sour and tasteless desserts.  It wasn’t until I was an adult I realised that the rhubarb we had wasn’t really suitable for dessert, and that it should have had sugar added to make the rhubarb crumble recipe more palatable.

I needed to revisit the rhubarb as we’ve had some from our plot.  It’s not the greatest looking rhubarb around, but it worked just fine.

While you can reduce the sugar in this recipe, I needed it to entice my kids to eat it.  I made a smaller version for myself with Truvia which made it totally sugar-free & it came out ok so I think I’d make the bigger one with that next time.

Rhubarb Crumble Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 6

Ingredients
  

  • 120 g Butter
  • 450 g Rhubarb Washed and Chopped
  • 180 g Caster Sugar
  • 3 tablespoons Water
  • 120 g Plain Flour

Instructions
 

  • Pre-heat the oven to 180 C. Wash and chop the rhubarb ready for the crumble.
  • In a bowl, mix 60g of sugar and the water with the rhubarb.
  • In a separate bowl, rub together the butter, remaining sugar and flour together until it is very fine, then sprinkle it all over the rhubarb.
  • Bake in the oven for 45 minutes.
  • Serve alone, with custard, cream, ice-cream or fruit coulis.

 

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How to make a quick uncooked strawberry sorbet with stevia.

A sorbet recipe gives a lovely and light ice cream substitute and doesn’t show that it only a blend of strawberries and sugar or sweetner.   I believe they used to be used to cleanse the palate between courses in earlier centuries, but sorbet now tends to be used in place of ice-cream, or as a gorgeously light and tasty alternative on a hot day to cool us down.

To make them, it just involves freezing fruit, water, sugar and on occasion lemon juice to help it keep for longer.   Recipes tend to recommend frozen strawberries, but I prefer mine fresh as the sweetner takes care of any lack of sweetness in them.

Strawberries

I decided to give my new stevia sweetner a try out in this version as I wanted the calories to come only from the strawberries themselves.  Stevia is quite expensive so it’s something we have to think about carefully before adding to our food as a cooking ingredient.  I used an ice-cream maker and the consistency was perfect for us.

When you freeze this, it will take a while but because the sugar isn’t cooked, the consistency if it is frozen too long or overnight will be like an ice pole with the water content forming larger crystals.   If you are using it after a long time in the freezer, take it out so that it can defrost enough to be pliable.  If you want a smoother, creamier version of sorbet, you will need to cook the sweetner into a syrup, but this did the trick for me.  It all depends how you like your sorbet.

Strawberry Sorbet Recipe with Stevia Instead of Sugar (Simple, Uncooked Version)

Lesley S Smith
If you add an egg white, the sorbet will be slightly creamier. I prefer the slushy strawberry ice without the egg.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Servings 6 - 8
Calories 31000 kcal

Ingredients
  

  • 3 heaped tablespoons Stevia I used Tesco Sweet
  • 750 g Strawberries Hulled
  • 2 tablespoons Lime Juice
  • 150 ml Water
  • 2 tablespoons Vodka/Wine or Gin Optional

Instructions
 

  • I used the very fine stevia which didn't need heating up, but if you use the granulated kind you would need to melt the sugar in the water and bubble it for a few minutes and then leave it to cool down.



  • With the fine stevia, I added it with the water and lime juice to the strawberries which were pureed. Mix it up in a blender for several minutes until you have a smooth mix. Some might prefer it to be put through a sieve at this point, but I just use mine as it comes out of the blender.

  • You can taste the mix here to see if it is sweet enough for you. If it isn't sweet enough, simply add a little more stevia, whizz it around for a while, then taste once again.



  • Chill the pureed mix in the fridge for an hour and put it in the ice-cream maker for 20 - 30 minutes, or until it turns to a thickening slushy consistency.

  • Simply add it to a container and put it in the freezer for a couple of hours before serving.



  • If you make it without an ice cream maker, put your mix into a container and put it in the freezer for a couple of hours, then take it out and put it back into the blender to whizz it up again. Then simply put it back into it's container and to the freezer once again for another couple of hours.

 

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Fresh Home Made Strawberry Ice Cream Recipe

When I walked into Lidl and spotted their ice-cream maker, I did think about it.  I’ve had ones before that people have given me as presents, but usually such a faff to use that I end up just passing them off to other people. This one was electric and after the huge success I had with their slow cooker, it wasn’t such a thought to buy another machine from them.

The bowl should go into the freezer for 24 hours before, but I got away with putting mine in the freezer and putting on the super freeze function.  It says to put the mix when made up into the fridge for 4 hours too, but if all the ingredients come straight from the fridge, I don’t see the need to do that apart from keeping it to have the ice cream completely freshly made for an evening meal.

If you do buy one, don’t do what I did and put your ice cream back in the freezer while it’s still in the machine bowl, or if you do, use a soft scraper for the sides as I put mine in our freezer and scraped the side of mine with the ice cream scoop.  I used a three yolk mix but it was too much.  The 2 yolk mix is definitely enough for the 1 litre tub the maker comes with.

It was delicious and absolutely zero nasties or unpronouncable ingredients in it.

Fresh Home Made Strawberry Ice Cream Recipe

This recipe is adapted from the Silvercrest Ice Cream Maker Recipe Handbook.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 2 Egg yolks
  • 7 fl oz Low Fat Milk I used semi-skimmed.
  • 7 fl oz Whipping Cream I used double cream and whipped it.
  • 1.5 oz Icing Sugar
  • 300 gg Strawberries

Instructions
 

  • The egg yolk and icing sugar needs to be mixed together. Don't be temped to use a balloon whisk as the egg yolk will stick to it. The mixture will be bright yellow when it is properly beaten together.
  • Add the cold milk to the egg and icing sugar and mix it together. It will look like a buttermilk mix when it's done.
  • Whip the cream until it forms stiff peaks and add it to the egg yolk and icing sugar mix. It took so long to mix to smooth for me, that I put it through a sieve to finish it off.
  • Puree the strawberries and stir it in until it looks evenly mixed.
  • Save the mix until about 45 minutes before you want to serve it, or use the ice cream maker to pre-make it and then freeze for later. It will take approximately 40 minutes for the ice cream to be ready and then it is simply serve, or freeze for later.

 

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Scottish Raspberry Cranachan (Cream Crowdie)

Raspberry Cranachan is the traditional Scottish dish.  It’s one that I do like, but not too often with the calorie count in it.

Cranachan

It’s traditional, it’s Scottish and with raspberries it can be quite tart.   You can reduce the sweetness of the added sugar by using more fruit and leaving out the honey.  Some people prefer much less oatmeal in their cranachan.  Add it slowly until you have enough for you.

Scottish Raspberry Cranachan (Cream Crowdie)

Lesley S Smith
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Servings 6

Ingredients
  

  • 250 g Oatmeal
  • 50 g Honey
  • 4 tablespoons Whisky
  • 1 pint Double or Whipping Cream
  • 500 g Raspberries

Instructions
 

  • Toast the oatmeal in a frying pan until it reaches a nutty consistency. Leave to cool.
  • Whip cream until it reaches soft peaks, but it still pliable.
  • Fold the oatmeal, half the raspberries, honey and whisky into the cream. If you whip it in, the consistency will not be light and fluffy.
  • Fill serving dishes and finish with some fruit on top. Serve immediately. If it is left too long, the oats will go soft.

 

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Scottish Strawberry Cranachan (Cream Crowdie)

I hadn’t made cranachan for years, but a sleepover for a child who wanted something sweet brought this out as I had the ingredients for it.  I missed out the whisky on the kids portions, but perhaps I should have added it, as we might have got more sleep !!

It’s traditional, it’s Scottish and it’s quite sweet.  To reduce the sweetness, add more fruit and leave out the honey.  Some people prefer much less oatmeal in their cranachan.  Add it slowly until you have enough for you.

Scottish Strawberry Cranachan (Cream Crowdie)

Lesley S Smith
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Servings 6

Ingredients
  

  • 250 g Oatmeal
  • 50 g Honey
  • 4 tablespoons Whisky
  • 1 pint Double or Whipped Cream
  • 500 g Strawberries

Instructions
 

  • Toast the oatmeal in a frying pan until it reaches a nutty consistency. Leave to cool.
  • Fold the oatmeal, half the strawberries (chopped up), honey and whisky into the cream.
  • Fill serving dishes and finish with some fruit on top. You could use a lot more strawberries if you like your cranachan very fruity.

 

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Slow Cooker Rice Pudding Recipe

I’ve always wondered how to make rice pudding in a slow cooker.  The slow cooker recipes I had come across all seemed to look very sweet, so I reduced the sugar in mine compared to most people, and I added my favourite cinnamon to the mix.  You need to use the proper rice pudding rice – if that makes sense.  It is shorter and dumpier than our regular meal accompaniment rice.  Short grain rice has the benefit of more starch which makes the pudding thicker, and supermarkets often sell it as pudding rice.

With this recipe, it’s all cooked in the pot, so there is no need to cook the rice separately.  My mother was here when pudding was served, and although the rest of us all ate our rice pudding from the slow cooker, she wanted hers browned in the oven.

Homemade rice pudding can be as creamy or as plain as you choose.  Just replace some of the milk with condensed milk or cream if you like your slow cooker puddings extra creamy.

Serving hot or cold, rice pudding is a very versatile dish.  To add the healthy touch to the dessert, just top it with some fruit to make the most of it.

Slow Cooker Rice Pudding

Lesley Smith
4 from 1 vote
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Prep Time 2 minutes
Cook Time 4 hours
Total Time 4 hours 2 minutes
Course Dessert
Servings 6 -8

Ingredients
  

  • 200 g Pudding Rice
  • 60 g Sugar
  • 50 g Butter
  • 1.5 l Milk
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon

Instructions
 

  • This has got to be one of the simplest things to make, anywhere. Pop all the ingredients into a pre-heated slow cooker.
  • Cook for 8 hours on low, or 4 hours on high. Give it a little stir after an hour or so, to mix the sugar and butter. Keep an eye on it, and add a little more milk if needed.
  • Serve with a sprinkling of nutmeg, cinnamon or chocolate powder.