Strawberry Jam Rice Brûlée

• Starters
  • Smoked Salmon & Leek Tartlets
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• Vegetarian
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  • Creamy Tomato, Garlic and Ginger Dip
• Spring & Summer
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• Festive & Party Foods
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  • Cherries, Sherry and Almonds Mincemeat Doughnuts with Clotted Cream
• Cakes & Puddings
  • Seville Orange Marmalade Cake
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  • Strawberry Jam Rice Brûlée
  • Ginger Curd and Lemon Steamed Puddings
  • Mrs Cope’s Lemon Curd Cupcakes
  • Moist Honey Cake with Glaze

Here’s a twist on a classic childhood favourite, rice pudding and jam. Bring it up to date with a crunchy brûlée topping for a scrumptious and oh so simple dessert.

Ingredients

• 340g Jar of Cottage Delight Strawberry Extra Jam
• 500g Rice Pudding (tinned or fresh)
• 75g granulated sugar

Method

1. Spoon a generous helping of Cottage Delight Strawberry Extra Jam into 6 heat proof ramekins, enough to cover the base. Gently warm in the microwave being careful that it doesn't burn.
2. Spoon over the rice pudding (warmed if liked) and smooth over with the back of a spoon.
3. Sprinkle the tops with the granulated sugar making sure all the rice pudding is well covered, and brown under a hot grill for 7-8 minutes until lightly golden.
4. Leave to one side to allow the topping to set hard.

Makes: 6
Preparation time: 10 minutes - Cooking time: 7-8 minutes
Top tip: These can be made 1 to 2 hours ahead and chilled if eaten cold.