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Desserts
Rice Puddings with Spiced Prunes
35 mins
45 mins
6
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- Ingredients
- Method
Ingredients
Rice Puddings
- 2 tablespoons short grain rice
- 375ml (1½ cups) low fat milk
- 125ml (½ cup) low fat coconut milk
- 1 vanilla bean, split, seeds scraped & reserved or 1 teaspoon vanilla bean paste
- 2 large eggs
- 2 egg yolks extra
- 1 teaspoon grated orange zest
- ¼ teaspoon ground cardamon
- 110g (½ cup) Chelsea Raw Sugar
- Nutmeg for sprinkling
Stewed Spiced Prunes
- 125ml (½ cup) water
- 125ml (½ cup) orange juice
- 2 tablespoons Chelsea Raw Sugar, extra
- 1 cinnamon stick
- 3 large pieces lemon rind
- 2 cups (300g) prunes
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Method
Rice Puddings
Preheat the oven to 150°C conventional or 130°C fan forced. Grease a 4 cup ovenproof dish.
Cook rice according to pack instructions. Place milk, coconut milk and vanilla seeds into a saucepan. Heat until hot, without boiling.
Combine eggs, egg yolks, orange zest, cardamon and Chelsea Raw Sugar. Whisk until well combined. Slowly pour over the hot milk mixture, whisking to combine. Add cooked rice.
Pour mixture into prepared dish and sprinkle with nutmeg. Place ovenproof dish in a deep roasting pan. Pour boiling water into pan, until it comes halfway up the side of dish. Bake for 45 minutes or until just set. Enjoy with stewed spiced prunes.
Stewed Spiced Prunes
In a saucepan, combine water, orange juice, Chelsea Raw Sugar, cinnamon, lemon rind and prunes. Cook for 3 minutes or until prunes are soft.
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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