Baked nutmeg spelt pudding
- Preparation and cooking time
- Total time
- Serves 4
Skip to ingredients
- 60g butter
- 70g golden caster sugar
- 100g spelt
- 1 piece mace
- ½ vanilla podspilt
- 300ml double cream
- 375ml whole milk
- ½ nutmeggrated
- plum jam or or tart jam
Nutrition: per serving
- kcal703
- fat57.2g
- saturates35.4g
- carbs37.8g
- fibre2.8g
- protein8g
- salt0.4g
Method
step 1
Heat the oven to 140C/fan 120C/gas 1. Melt the butter and sugar in a pan on a low heat, don’t allow it to colour, add the spelt, mace and vanilla, and mix. Add the cream, ¾ of the milk and the nutmeg. Bring to the boil gently while continuously stirring. Ensure all the spelt is distributed evenly through the pan. As the liquid begins to boil, a layer of scum will begin to form – do not remove this, as it will form the skin during cooking.
step 2
When it’s boiling, carefully pour the mix into a ceramic or glass baking dish. Stir in the remainder of the milk. Cook in the oven, on the lowest shelf, with a baking sheet directly above the rice pudding on the next shelf up. Cook for 30 minutes and then lower the oven to 120C/fan 100C/gas ½ and cook for a further 1½ hours.
step 3
The rice pudding is cooked when it no longer appears liquid, but thick and creamy. If the skin is not a deep brown colour, pop the dish under the grill and gently colour and crisp the skin. Rest somewhere warm. Serve with jam.
