Rice Pudding Trifle – Two of my favourite desserts in one, creamy rice pudding served with custard and raspberry jam… and an unusual secret ingredient!
I’m really excited to be bringing you a recipe today using Schwartz herbs, I have a drawer full to overflowing with their herbs and spices and they get used in my kitchen in one form or another almost every day.
When they asked me to create a recipe using their bay leaves I headed over to their recipe page for inspiration. My immediate thought was to make something using white sauce – perhaps some pasta, but after browsing their recipes I simply couldn’t resist giving the rice pudding a try. I’ve eaten a lot of rice pudding in my life and (as far as I’m aware) I’d never tried one with bay before so I was a touch sceptical, but it’s really, really good.
I decided I wanted to make a twist on the rice pudding so I made a huge batch and tried all sorts of different flavours (it’s a tough life we lead in my house with all that rice pudding tasting!). The two winners were with homemade custard and with raspberry jam (not homemade – I cheated and used some from the cupboard), then we decided to try them together and my rice pudding “trifle” was created.
This rice pudding trifle serves 4 people but can be easily adapted to serve as many as you like. One very important thing to note is that you don’t simply increase the amount of milk and cream you add to the rice pudding if you want to make extra. To make a double-sized batch I’d suggest adding an additional 100-200ml of milk only and then check it regularly whilst it’s cooking to ensure it doesn’t look too dry. If it starts to, then add a little extra milk and carry on cooking.
If you’d like to make a lower calorie version of this pudding then simply switch the double cream for more milk and use ready made custard instead of homemade.
Rice Pudding Trifle
- Preheat the oven to 180ºC/160ºC fan.
- Put the pudding rice (150g), muscovado sugar (75g), double cream (150ml), milk (700ml) and two bay leaves into an oven proof dish. Put on the lid and bake in the oven for 1 hour 20 minutes.
- Check the rice (very carefully as it'll be stupidly hot) and if it's not quite done pop it back in for another 10 minutes.
- If you're making your own custard then now's the time to make it.
- Once the rice pudding (and custard) are cooked, leave them to cool slightly for 5 minutes and remove the bay leaves before serving.
- If you want to serve yours in the same style as mine, simply put ½ of the rice pudding into the bottom of 4 glasses and squash it down a bit with the back of the spoon. Add 5 dots of jam around the edge of each one. Pour in the custard and add 5 more dots of jam. Spoon in the remaining rice pudding, don't squash it down this time as you'll end up squishing it into the custard and getting into a mess! Top with some flaked almonds and a few raspberries and serve.
- Alternatively you could just pop it all into a bowl and serve, it may not look as pretty but it'll still taste goooooood!
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For
- Suitable for Vegetarians
- Can be made nut-free by omitting the flaked almonds on top
- Can be made gluten-free and egg-free by using ready made custard rather than making your own
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.