- 700ml whole milk
- 500ml single cream
- zest 1 unwaxed lemon, and extra to garnish
- ½ jar Mrs Bridges Lemon Curd
- 1 vanilla pod, split in half lengthways
- 20g caster sugar
- 145g short-grain pudding rice
- 30g salted butter, diced
Follow The Recipe
Heat oven to 140c/120c fan.
Add a spoonful of lemon curd into the bottom of six ramekins, so that the curd covers the base.
Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
Transfer mixture to a shallow ovenproof dish. Bake in a preheated oven (140c / 120c fan) for 10 minutes, stirring every 15 or so minutes to ensure the rice isn’t sticking to the bottom of the dish.
Remove from the oven and transfer the part-cooked rice pudding into the six ramekins, spooning an even amount of rice and the liquid on top of each. Add a chunk of butter on top of each ramekin.
Place the ramekins in a shallow bain-marie before transferring back to the oven to cook for a further 30 minutes (or more if required), until the top is golden, and the rice is fully cooked.
Serve with an extra sprinkling of lemon zest.