Rice pudding with ginger snap dunkers

Name: Rice pudding with ginger snap dunkers
Total time: 1 h
Ingredients: 100g of pudding rice; 600ml of whole milk; 50g of sugar; 1 vanilla pod, split; 1 bay leaf; 25g of ginger, minced; 1 lemon for zest; 350g of plain flour, plus extra for dusting; 100g of butter; 1 1/2 tsp ground ginger; 1 tsp bicarbonate of soda; 175g of soft brown sugar; 4 tbsp of golden syrup; 1 egg

by Josh Eggleton

Item 1 of 1

Dessert
easy
8
60 minutes

★ ★ ★ ★ ★

Not yet rated

A homemade rice pudding is the ultimate comfort food, and surely you can't beat Josh Eggleton's recipe which is gently spiced with bay, ginger, lemon and vanilla. Well, think again, as his additional recipe for homemade ginger snaps elevate this to a truly perfect dessert, and you may even have some biscuits leftover...

First published in 2015

discover more:

Ginger Recipes

Ingredients

Metric

Imperial

Rice pudding

100g of pudding rice
600ml of whole milk
50g of sugar
1 vanilla pod, split
1 bay leaf
25g of ginger, minced
1 lemon for zest

Ginger snap biscuits

350g of plain flour, plus extra for dusting
100g of butter
1 1/2 tsp ground ginger
1 tsp bicarbonate of soda
175g of soft brown sugar
4 tbsp of golden syrup
1 egg

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Pastry cutter

Method

For the biscuits, preheat the oven to 180°C/gas mark 4

Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl

350g of plain flour
100g of butter
1 1/2 tsp ground ginger
1 tsp bicarbonate of soda

Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs

Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed

175g of soft brown sugar
4 tbsp of golden syrup
1 egg

Dust a rolling pin and work surface with flour. Roll out the pastry to about 5mm thick. Use a pastry cutter to cut out approximately 60 biscuits

Place the cut out pastry on a greased or non-stick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool

Wash the rice and place in a baking dish. Add the rest of the ingredients and cook in an oven set to 150°C/gas mark 2 for 20-30 minutes

100g of pudding rice
600ml of whole milk
50g of sugar
1 vanilla pod
1 bay leaf
25g of ginger, minced
1 lemon for zest

Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits

First published in 2015

DISCOVER MORE:

Ginger Recipes

Josh Eggleton

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod