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Rice Pudding - Empress
A form of rice pudding made popular by Mrs Beeton. It's served in a puff pastry tart. In Victorian times, it would be served with a side jug of custard.
Ingredients for 6 (or 4 hungry people):
225gr/8 oz Pudding Rice
Milk - enough to soften the rice, probably about 400ml/15 fl oz
60gr/2 oz Butter, plus a little extra for buttering the baking dish
3 medium Eggs
1 x 450g jar of jam Strawberry or Raspberry (if the latter, try and find seedless)
500gr/1 lb Puff Pastry (an all butter variety is, made by Jus Rol available from most Sainsbury, in their deep-freeze section, and this will give good results)
Equipment needed: a wide oven-proof dish able to hold at least 1 litre/2.1 pints
1. Mix the rice and milk together in a heavy pan, bring this to the boil, then reduce to a simmer, until the rice is tender - adding a little more milk if necessary and the butter towards the end, mixing this well in. Remove this from the heat and allow it to cool
2. Butter your chosen baking dish and roll out the puff pastry on a lightly-floured work top.
3. Line the baking dish with the pastry, leave the top edges a little 'proud' to allow for shrinkage. Refrigerate for at least 30 minutes.
4. Heat the oven to 200C/400F/Gas 6.
5. Put a thin layer of rice over the base of the pastry and cover this with some of the jam, repeat this until all the rice has been used - finishing with a layer of rice.
6. Bake this in the oven for 45 minutes.
The pudding can be eaten hot or at room temperature.