Tag Archives: sweet

Speedy Rice Pudding

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You know when you get a craving for rice pudding, or rather one of your brood does, there is no way you want to wait three plus hours for the oven(or even longer the slow cooker)? Well, this is the recipe you need.

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You need ONE of these, whatever your vessel of choice, cup, mug, vase…

In this case, for two toddler sized bowlfuls or one big adult one, I used:

1/3 cup of arborio rice

1 tbsp butter (this was Moose Maple Butter-tasty stuff!)

5 x your 1/3 cup (or 1 & 1/2 cups) milk

1/2 of your measure of sugar

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What to do:

Melt the butter in a small pan over a low heat until foaming.

Add the rice and stir to coat the grains, cook for a minute or two.

Add milk, stir.

Cover with lid and cook on a low flame for 25-30 mins(you can lift the kid and stir half way through to make sure the rice is not sticking)

Once the rice is thickened, creamy and cooked stir in the sugar to melt.

Serve.

🙂

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Salted Caramel Chocolate Fudge Icecream Bars

 

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Wow, this “recipe” is easy! In fact, I’d probably go so far as to say it’s amazingly ridiculously easy 🙂

AND it’s pretty darned tasty but then, you knew it would be with a name like that, right? 😉 It’s a bit like a frozen version of Scottish Millionaire’s Shortbread-yum.

 

Get a dish of some sort, not too big but not too small a 1lb loaf tin would be perfect, or like me you could use a long thin one( to be precise).

Line your pan with cling film or seeing as I had none I used foil backed parchment, or is it parchment backed foil?…I digress…

Get 100g of cookies and crush them into crumbs, I say crumbs because we don’t want dust here, it’s not a cheesecake base so you can be a little chunking if you like, texture is good!

I used a delicious oat one from Borders Biscuits, but depending on the combo you’re going for the sky’s the limit! Their strawberry shortbread with strawberry cheeesecake ice cream anyone?

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Next take 65g of butter( I used unsalted as the ice cream I chose was salty enough) & melt it. Combine the melted butter with the cookie crumbs.

Tip about half of this into the tin, I may have been a little heavy handed at this point resulting in a mere scattering over the top, but really it doesn’t matter, just make sure you have a good layer on the bottom. Press into the base and stick in the freezer while you do the next bit.

Take the icecream about half the tub(500mls) and soften. I don’t mean melt it, but you want it soft enough so that you can spread it over the base. Return to the freezer.

Next, in a pan over a low heat, combine 100g of fudge (I chose Ochil Fudge Pantry‘s Death by Chocolate) which you’ve chopped, with 2tbsp of double cream. Stir until melted and glossy. Let cool a little, give a last stir, then pour over the icecream. working quickly so that it doesn’t melt scatter the remaining cookie crumbs over the fudge layer, press down slightly and return to freezer until needed.

 

When you want to eat it, simply take from deep freeze and cut off a bar! 🙂

 

 

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