“A touch of Burns” – Rice pudding and Tiptree Orange with Malt Whisky
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A warming dessert to enjoy on Burns Night.
Ingredients
- 4 tablespoons (60g) Round Pudding Rice
- 2 teaspoons White Sugar
- 1pint Fresh Milk
- 4 tablespoons Fresh Double Cream
- Nutmeg
- Butter
- 4 tablespoons Tiptree Orange with Malt Whisky Marmalade
- 1 Orange for rind
- Fresh Raspberries for serving
Directions
Set oven at 175c.
Butter an ovenproof dish.
Put rice in dish, add sugar then milk and cream, stir.
Grate nutmeg onto pudding.
- Put dish on baking sheet (to catch any spills), reduce heat to 165c bake for 1hr and 30 minutes, this should be a thick creamy pudding; cook for 1 hr and 15 minutes for a slightly lighter pudding.
Remove thin strips of orange rind (no pith) then cut into narrow strips. Put in a pan of boiling water and simmer for 5 minutes, refresh in cold water and drain.
- Serve: spoon rice pudding into serving bowls and top with a spoon of Orange with Malt Whisky Marmalade, garnish with fresh raspberries and strips of orange.
- Enjoy with a small dram!!
“A touch of Burns” – Rice pudding with Tiptree Orange with Malt Whisky
Learn More about our History
The Jam Museum at the Tiptree Factory
Our Origins. The Founder of Wilkin & Sons was Arthur Charles Wilkin whose family farmed here since 1757. Arthur started growing fruit for sale, but soon realised that making good...
