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Rice pudding cake with raspberry jam sauce



Rice pudding

This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding.



  • 150g/5½oz arborio rice
  • 700ml/1¼ pints full-fat milk
  • ¼ tsp fine sea salt
  • 1 lemon, zest and 2 tsp juice
  • 75g/2¾oz soft unsalted butter, plus extra for greasing the tin
  • 3 large free-range eggs, separated
  • 75g/2¾oz caster sugar
  • 2 tsp vanilla extract
  • nutmeg, for grating

For the sauce

  • 200g/7oz seedless raspberry jam
  • 2 tbsp lemon juice
  • dash raspberry liqueur, such as Chambord (optional)



Rice pudding

Rice pudding

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