Slow-Baked Clotted Cream Rice Pudding - cooking recipe

Ingredients

25 g butter
100 g short grain pudding rice
450 ml full-fat milk
284 ml pot double cream
227 g clotted cream
1 split vanilla pod
85 g golden caster sugar
freshly grated nutmeg

Preparation

Heat oven to 180C/fan 160C/gas 4.
Lightly butter a shallow ovenproof dish.
Wash the rice well under cold water, then drain.
Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
Serve with spoonfuls of raspberry jam.