• Cooking Time: 60
• Servings: 8 + 60 biscuits
• 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. 1. For the biscuits, preheat the oven to 180°C/gas mark 4
2. 2. Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl
3. 3.Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs
4. 4.Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed
5. 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. 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. 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. 8.Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits

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