This tasty hearty pudding is sure to warm you up. Served with a sweet raspberry sauce.

  • Serves: 4 people
  • Prep time: 3 minutes
  • Cooking time: 120 minutes
    • Irish

    Slow Baked Rice Pudding

    Recipe Information

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    100g Pudding Rice

    410g can Evaporated Milk

    568ml Cowbell Whole Milk

    40g The Pantry Caster Sugar

    ½ tsp Stonemill Ground Cinnamon

    25g Greenvale Butter Sauce

    250g Raspberries

    2tbsp The Pantry Caster Sugar

    3 tbsp Water


    Pre-heat the oven to 150ºC (130ºC Fan)/ Gas Mark 2.

    Lightly grease a 1 litre pudding basin or ovenproof dish.

    Mix together all the pudding ingredients and transfer to the pudding basin.

    Cook in a pre-heated oven for 30 minutes, then carefully remove from the oven, stir and return to the oven for a further 30 minutes.

    Stir again then return to the oven for a further hour.

    Allow to stand whilst you make the sauce.

    To make the sauce, place all the sauce ingredients into a food processor (or use a stick blender) and whizz until smooth.

    Sieve to remove the pips.

    Serve with the cooked rice pudding.