Name: “A touch of Burns” – Rice pudding and Tiptree Orange with Malt Whisky
Yield: 1
Ingredients: 4 tablespoons (60g) Round Pudding Rice; 2 teaspoons White Sugar; 1pint Fresh Milk; 4 tablespoons Fresh Double Cream; Nutmeg; Butter; 4 tablespoons Tiptree Orange with Malt Whisky Marmalade; 1 Orange for rind; Fresh Raspberries for serving

“A touch of Burns” – Rice pudding and Tiptree Orange with Malt Whisky

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Servings

A warming dessert to enjoy on Burns Night.

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Ingredients

4 tablespoons (60g) Round Pudding Rice
2 teaspoons White Sugar
1pint Fresh Milk
4 tablespoons Fresh Double Cream
Nutmeg
Butter
4 tablespoons Tiptree Orange with Malt Whisky Marmalade
1 Orange for rind
Fresh Raspberries for serving

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Directions

Set oven at 175c.
Butter an ovenproof dish.
Put rice in dish, add sugar then milk and cream, stir.
Grate nutmeg onto pudding.
Put dish on baking sheet (to catch any spills), reduce heat to 165c bake for 1hr and 30 minutes, this should be a thick creamy pudding; cook for 1 hr and 15 minutes for a slightly lighter pudding.
Remove thin strips of orange rind (no pith) then cut into narrow strips. Put in a pan of boiling water and simmer for 5 minutes, refresh in cold water and drain.
Serve: spoon rice pudding into serving bowls and top with a spoon of Orange with Malt Whisky Marmalade, garnish with fresh raspberries and strips of orange.
Enjoy with a small dram!!