This deliciously creamy and easy rice pudding is perfect for everyone to enjoy! The best bit, it’s totally free from and vegan too!
For 4 Person(s)
Preheat the oven to 180c/ 350f/ Gas 4 and grease the pudding dish.
Add all of the ingredients to the pudding dish, and gently stir until combined.
Place in the oven to bake for around 2 hours, until the dairy-free milk has been absorbed and the pudding has a lovely golden colouring.
Remove from the oven and leave to cool slightly.
Serve on its own, with a dollop of your favourite jam or a drizzle of melted chocolate.
It’s that time of year, when it’s still really cold out, the nights still seem very long, and comfort food is very much welcome.
I often share savoury recipes, but today I thought I’d share a sweet recipe.
It’s one I’ve been asked for many times, and whilst I make it regularly, I’ve not shared it before. Seems daft really, so I’ve now written it up for you all to try too!
As most foodies will tell you, nothing beats a timeless classic, and this family favourite is one that is always a big hit in our house. I’ve made it totally Callum safe, so this beauty is vegan, gluten-free, nut-free, in fact top 14 free! It’s so quick and simple to make, even Callum can make it on his own!
I actually used to use this exact recipe when weaning little dude, it was one of the few things he would eat, and thoroughly enjoy!
It’s perfect after a Sunday roast, as an alternative for breakfast, as a mid-week treat, or for packed lunches and it can be left on its own or jazzed up with pretty much any jam or compote or fruit puree. Let your imagination go!