Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
- 75grams fresh raspberries
- 1tablespoons caster sugar
- 1tablespoons water
- 425grams can rice pudding
- 4tablespoons double cream
- 125grams light muscovado sugar
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
5.6grams
Fat
15.1grams
Carbs
95.5grams
Sugars
72.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place the raspberries in a saucepan with the caster sugar and measurement water and heat gently for 2 minutes until the raspberries are slightly softened. Divide between 4 individual ramekins.
Step 2 of 3
Gently heat the rice pudding and cream in a separate saucepan for 2 minutes until hot. Spoon the rice mixture over the raspberries, then top with a thick layer of the muscovado sugar and level.
Step 3 of 3
Stand the ramekins on a baking sheet and cook under a preheated high grill for 1-2 minutes until the sugar caramelizes and becomes crisp. Serve warm.
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