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Rice Pudding Trifle

Rice Pudding Trifle - Two of my favourite desserts in one, creamy rice pudding served with custard and raspberry jam... and an unusual secret ingredient!
Course Dessert
Cuisine British
Keyword Egg-Free
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 portions
Calories 587kcal
Author Charlotte Oates


  • 150 g pudding rice
  • 75 g light brown muscovado sugar
  • 150 ml double cream
  • 700 ml milk
  • 2 Schwartz bay leaves
  • 300 g custard click for my recipe which makes 300g
  • 80 g raspberry jam 4 heaped tsp. I prefer seedless
  • A few flaked almonds for the top
  • A few fresh raspberries for the top


  • 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!


The active time needed to make this recipe is reduced to 5 minutes if you use ready made custard!
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.


Serving: 1portion | Calories: 587kcal | Carbohydrates: 65.5g | Protein: 14.6g | Fat: 29.2g | Saturated Fat: 16.8g | Sodium: 120mg | Fiber: 0.5g | Sugar: 51.8g