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    Classic Caramelised Rice Pudding

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    Classic Caramelised Rice Pudding

    • Christmas


    • 125g granulated sugar
    • 4tbsp cold water
    • 2 x 425g tins of Ambrosia Organic Creamed Rice Pudding
    • 1 vanilla pod
    • 2tbsp single cream
    • 3tbsp Bonne Maman Cherry Compote


    1. Place 125g granulated sugar in a saucepan with 4 tbsp cold water and dissolve over a medium heat. Turn up the heat and boil for 5-6 minutes or until the sugar syrup turns a golden colour. Remove from the heat.
    2. Place 2 x 425g tins of Ambrosia Organic Creamed Rice Pudding, 1 vanilla pod, halved, and 2 tbsp single cream in a pan over a medium heat, stirring all the time, and bring to the boil. Remove from the heat and discard the vanilla pod.
    3. Spoon 3 tbsp of Bonne Maman Cherry Compote into each of 4 ramekins, add the rice pudding until three-quarters full and pour the sugar syrup over. Set aside for about 10 minutes to allow the tops to harden. Serve warm.

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