Slow-baked clotted cream rice pudding

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

Step-by-step instructions

1. 1

   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.

2. 2

   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 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).