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Orange curd rice pudding


500ml full fat milk

500ml double cream

1 orange, pared zest of

100g caster sugar (+ extra for topping)

50g unsalted butter

pinch of salt

For the orange curd:

3 oranges, zested and juiced

1 lemon, zested and juiced

450g caster sugar

6 eggs

100g unsalted butter

Orange curd rice pudding
Difficulty: easy
Serves: 4


1 – In a large saucepan, bring the milk, cream, rice and pared orange zest to the boil. Lower the heat and stir frequently. Cook for 20 minutes.

2 – Meanwhile, place all the ingredients for the curd in a pan. Whisk continuously over a low heat until thick.

3 – Add the sugar and butter to the rice mixture and cook for a further 5 minutes.

4 – Place some of the orange curd into the bottom of 4 individual oven proof dishes, top with rice pudding and chill.

5 – To finish the puddings, sprinkle with caster sugar and caramelise with a blow torch or under the grill.