Sticky-toffee-rice-pudding

Sticky toffee rice pudding with candied nuts

Complement the creaminess of the rice with sugar-crisp nuts and a decadent toffee sauce

By , 02 October 2019

(11 votes)

Sticky toffee rice pudding with candied nuts
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 166g serving contains
  • Energy

    1250KJ

    299KCAL

    15%
  • Fat

    12.6g

    med

    18%
  • Saturates

    4.8g

    med

    24%
  • Sugars

    21.6g

    med

    24%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 753kJ/180kcal.
Ingredients
  • 125g pudding rice
  • 1tsp vanilla extract
  • 50g chopped dates
  • 650ml whole milk
  • 40g caster sugar
  • 30g pistachios, chopped
  • 30g pecans, chopped
  • 50g dark brown sugar
  • 20g unsalted butter
Method
  • Put the rice, vanilla, dates and 600ml of the milk into a pan and bring to a simmer. Cover and cook over a low heat for 20-25 mins, stirring often, until thick and the rice is tender. Cool for 10 mins.

  • Meanwhile, to make the candied nuts, line a baking tray with baking paper. Gently heat the caster sugar in a pan with 1tbsp water until the sugar dissolves – do not stir. Increase the heat, swirling the pan gently, until the mixture turns dark golden.

  • Carefully add the nuts, swirling the pan to coat them well. Tip out onto the baking tray; allow them to cool fully, then roughly chop.

  • For the toffee sauce, put the dark brown sugar, butter and remaining milk in a small pan. Simmer gently for 5-10 mins until it turns thick and syrupy.

  • To serve, divide the rice pudding between 6 bowls, drizzle with the toffee sauce and top with the nuts.