Rice pudding with ginger snap dunkers

by Josh Eggleton
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servings 8
60 minutes

Ingredients

Rice pudding

  • 100g of pudding rice
  • 600ml of whole milk
  • 50g of sugar
  • 1 vanilla pod, split
  • 1 bay leaf
  • 25g of ginger, minced
  • 1 lemon for zest

Ginger snap biscuits

  • 350g of plain flour, plus extra for dusting
  • 100g of butter
  • 1 1/2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 175g of soft brown sugar
  • 4 tbsp of golden syrup
  • 1 egg

Method

1
For the biscuits, preheat the oven to 180°C/gas mark 4
2
Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl
  • 350g of plain flour
  • 100g of butter
  • 1 1/2 tsp ground ginger
  • 1 tsp bicarbonate of soda
3
Pinch the ingredients between your thumb and forefinger until the mix resembles breadcrumbs
4
Add the soft brown sugar, golden syrup and egg, mix well until a firm pastry mix is formed
  • 175g of soft brown sugar
  • 4 tbsp of golden syrup
  • 1 egg
5
Dust a rolling pin and work surface with flour. Roll out the pastry to about 5mm thick. Use a pastry cutter to cut out approximately 60 biscuits
6
Place the cut out pastry on a greased or non-stick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool
7
Wash the rice and place in a baking dish. Add the rest of the ingredients and cook in an oven set to 150°C/gas mark 2 for 20-30 minutes
  • 100g of pudding rice
  • 600ml of whole milk
  • 50g of sugar
  • 1 vanilla pod
  • 1 bay leaf
  • 25g of ginger, minced
  • 1 lemon for zest
8
Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits