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Josh Eggleton's rice pudding with ginger snap dunkers recipe

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A classic creamy rice pudding recipe teamed with crunchy ginger biscuits to give that little hum of heat and the perfect snap. Scoop your pudding onto the biscuits and enjoy, or dunk them into a cup of tea. See method

Serves 8
20 mins to prepare and 40 mins to cook
474 calories / serving

Ingredients

For the rice pudding

100g (3½oz) pudding rice
600ml whole milk
50g sugar
1 vanilla pod, split
1 bay leaf
25g (1oz) ginger, minced
1 lemon for zest

For the ginger snap biscuits

350g (12oz) plain flour, plus extra for dusting
100g (3½oz) unsalted butter
1½tsp ground ginger
1tsp bicarbonate soda
175g soft brown sugar
4tbsp golden syrup
1 egg

Each serving contains

Energy
2000kj
474kcal 24%
Fat
15g 21%
Saturates
8g 42%
Sugars
38g 42%
Salt
0.4g 7%

of the reference intake
Carbohydrate 82.8g Protein 8.4g Fibre 2.1g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl and mix by hand until the mixture resembles breadcrumbs.
Finally add the brown sugar, syrup and egg, mixing well until a firm pastry mix is formed.
Dust a rolling pin and a kitchen surface with flour and roll the pastry to about 5mm thick. Using a pastry cutter to make approximately 60 biscuit shapes.
Place the biscuits on a greased or nonstick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool.
Wash the pudding rice and place in a baking dish. Add the milk, sugar, vanilla pod, bay leaf, ginger and lemon zest and cook in an oven set to Gas Mark 2, 150°C, fan 130°C for 20-30 minutes.
Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits.

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