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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
Active Time: 20 minutes (only 5 minutes if you use ready made custard!)
Total Time: 1 hour 40 minutes
Serves 4
Ingredients
- 150g pudding rice
- 75g light brown muscovado sugar
- 150ml double cream
- 700ml milk
- 2 Schwartz bay leaves
- 300g custard (I made my own homemade custard using this recipe. The quantities listed in that recipe are for the right amount of custard)
- 80g (4 heaped tsp) raspberry jam (I prefer to use seedless)
- A few flaked almonds and fresh raspberries for the top
Method
- 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.
Alternative you could just pop it all into a bowl and serve, it may not look as pretty but it’ll still taste goooooood!
Nutritional Information
Calories: 587 kcal (29%), Fat: 29.2g (42%), Saturated Fat: 16.8g (84%), Carbohydrates: 65.5g (25%), Sugar: 51.8g (58%), Fibre: 0.5g (2%), Protein: 14.6g (29%), Salt: 0.3g (5%)
If you’d like reduce the calories and fat then you can switch the double cream for more milk and use ready-made custard instead of making your own. This would reduce the calories per serving to 339, fat to 5.1g and saturated fat to 3.0g.
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For
- Suitable for Vegetarians
- Corn-Free
- Soy-Free
- 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.
This sounds delicious, classip british pudding. Thanks for sharing.
Simon
This is so utterly unique and incredible to look at, I have to make this asap! I bet you making food videos on YT would be amazing too-let me know if you do this as a tutorial x
Thanks Vicki. I really should make more videos, at the moment I’m liable to be interrupted by a noisy 3 year old at any moment so I tend to only make very quick ones with no sound (to remove the requests for sandwiches and cBeebies in the background!) hopefully I’ll be able to start making more when he starts nursery in September.
I LOVE this Charlotte! What a great idea to combine rice pudding and trifle. Makes me wonder what other pudding mash ups we could have 🙂 Adding bay leaves is an AWESOME idea. I am such a fan of bay leaves and they are so good with rice. I’ve been working on a pilau rice recipe recently and they go really well in that too. Eb x
I’ve been pondering dessert mash ups ever since reading this comment – any suggestions?
I’ve always wanted to have a go at apple crumble cupcakes, but never quite got round to it, I also think some fun could be had combining brownies with eton mess and I also quite fancy the idea of mixing up jaffa cakes and real cakes. 🙂 What did you come up with? x
Oooh I love all of those ideas, especially the jaffa cake one – I’ve got a complete weakness when it comes to jaffa cakes a whole packet can disappear far too quickly in my house!
Genius idea! My husband would love this, two of his favourite desserts in one!
You’ll have to make it for him then! 🙂
WHAT?! Two classics rolled into one, this sounds really really good. And bay leaves in rice put, who knew?!
I’ve been meaning to make a rice pudding for ages! Does yours come with a skin on it after baking? I like the skin, but my wife thinks it’s as rank as a dogs dinner… I love spices/herbs in desserts as well, so looking forward to some bay in my life!
Yes it does get a skin (although it’s not really really thick. I’m not a huge fan of the skin so I’ll either mix it in so you do t really notice or skim it off the top and eat the rest.
Ooh Charlotte, these look sooo darn pretty – almost too pretty to eat (almost!). I would imagine if you enjoy rice pudding with custard then you would also like Empress Rice Pudding .
Who would have thought to add a bay leave to the rice pudding mix too, does it taste a tad more savoury?
Angela x
Just google empress pudding and it definitely sounds like my sort of thing! The bay does add a subtle touch of savoury which offsets the sweet pudding really nicely. If you put too many leaves in it can get overpowering (I tried that in one batch and it was still nice but a bit too much!)
Oh these babies look delicious Charlotte! I had never heard of using bay leaves in rice pudding. You learn every day 🙂
Thanks Mel, I hadn’t until I was browsing the Schwartz recipes either. I’m going to give it a try in some other desserts to see if it works well in those too.
These look delicious! The bay leaves are a different component! YUM!
Thanks Dawn. The bay adds a tiny hint of savoury which goes really nicely with the sweetness of the pudding. I’m going to be trying it in some other desserts too.