Ingredients
- 700ml whole milk
- 500ml single cream
- zest 1 unwaxed lemon, and extra to garnish
- ½ jar Mrs Bridges Lemon Curd
- 1 vanilla pod, split in half lengthways
- 20g caster sugar
- 145g short-grain pudding rice
- 30g salted butter, diced
Follow The Recipe
- Heat oven to 140c/120c fan.
- Add a spoonful of lemon curd into the bottom of six ramekins, so that the curd covers the base.
- Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow ovenproof dish. Bake in a preheated oven (140c / 120c fan) for 10 minutes, stirring every 15 or so minutes to ensure the rice isn’t sticking to the bottom of the dish.
- Remove from the oven and transfer the part-cooked rice pudding into the six ramekins, spooning an even amount of rice and the liquid on top of each. Add a chunk of butter on top of each ramekin.
- Place the ramekins in a shallow bain-marie before transferring back to the oven to cook for a further 30 minutes (or more if required), until the top is golden, and the rice is fully cooked.
- Serve with an extra sprinkling of lemon zest.