Lemon curd & orange cake
Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Lemon & rhubarb rice pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g pudding rice
- 1l milk
- 50g caster sugar
- 250g rhubarb
- 1 chopped ball of stem gingerin syrup
- 100ml double cream
- 3-4 tbsp lemon curd
Nutrition: Per serving
- kcal358
- fat16g
- saturates10g
- carbs47g
- sugars33g
- fibre1g
- protein7g
- salt0.2g
Method
step 1
Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.
step 2
Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
step 3
Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
