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Rice Pudding with Ginger Snap Dunkers


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Serves 8 + 60 biscuits | Prep Time | Cook Time 60

Ingredients

Rice pudding:
100g of pudding rice
600ml of whole milk
50g of sugar
1 vanilla pod, split
1 bay leaf
25g of ginger, minced
1 lemon for zest

Ginger snap biscuits:
350g of plain flour, plus extra for dusting
175g of soft brown sugar
100g of butter
1 egg
4 tbsp of golden syrup
1 tsp of bicarbonate of soda
1.5 tsp of ground ginger


1. For the biscuits, preheat the oven to 180°C/gas mark 4


2. Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl


3.Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs


4.Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed


5.Dust a rolling pin and work surface with flour. Roll out the pastry to about 5mm thick. Use a pastry cutter to cut out approximately 60 biscuits


6.Place the cut out pastry on a greased or non-stick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool


7.Wash the rice and place in a baking dish. Add the rest of the ingredients and cook in an oven set to 150°C/gas mark 2 for 20-30 minutes


8.Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits


Pairs Well With


Notes

Josh Eggleton shares a homely rice pudding recipe with Great British Chefs.com, serving with dunk-able ginger snap biscuits on the side

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