- Prep time
- 10 minutes
- Cooking time
- 7-8 minutes
- Serves 6
- Here's a twist on a classic childhood favourite, rice pudding and jam. Bring it up to date with a crunchy brûlée topping.
- 340g Jar of Original Strawberry Whole Fruit Jam
- 500g Rice Pudding (tinned or fresh)
- 75g granulated sugar
Spoon a generous helping of Original Strawberry Whole Fruit Jam into 6 heat proof ramekins, enough to cover the base. Gently warm in the microwave being careful that it doesn’t burn.
Spoon over the rice pudding (warmed if liked) and smooth over with the back of a spoon.
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.
Leave to one side to allow the topping to set hard.
Top tip: These can be made 1 to 2 hours ahead and chilled if eaten cold.