Baked nutmeg spelt pudding
Baked nutmeg spelt pudding is a great twist on the classic rice pudding and this recipe comes from Craft London. You can buy spelt in most supermarkets and all health food shops. They serve it with pickled rose petals – you can use jam at home if you like.
- 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.