by Jess

These vegan Bakewell tart flavoured rice pudding pots are absolutely delicious, everyone in my family loved them which doesn’t always happen, Matt and the kids can be a hard crowd to please! I just wished I had made double the amount as they were gone in minutes!

I absolutely love rice pudding, and Bakewell tart, so I had an idea to combine the two and it worked really well. The rice pudding is sweet and creamy which combined with the tartness of the raspberries created a taste sensation!

I used Oatly Barista milk to make the rice pudding, it’s the creamiest dairy free milk I’ve come across so worked perfectly for rice pudding which needs to be creamy!

I added some almond essence to the bottom layer of the rice pudding which gives it that delicious Bakewell tart flavour and the toasted flaked almonds gives each mouthful an extra burst of almond flavour, plus they add a nice crunchy texture.

The rice pudding pots are really easy to assemble, you just layer up the juicy raspberries and rice pudding. You could make the rice pudding the day before too. You could also use cherry compote instead of the mashed raspberries.

vegan bakewell tart rice pudding pots recipeThe recipe and method is at the bottom of the post but I also made a little video for those who prefer to watch how something is done…

Here is the recipe card for these vegan Bakewell Tart rice pudding pots, I hope you enjoy them.


Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jess


  • 150 g Pudding Rice
  • 70 g Sugar
  • 750 ml Dairy Free Milk (I used Oatly Barista)
  • 1 punnet Raspberries (mashed)
  • 3 tbsp Toasted Flaked Almonds
  • 1 tbsp Almond Essence


  1. Add the pudding rice, sugar and dairy free milk to a saucepan. Simmer on a low heat for 30-40 mins.

  2. When it's cooked put 2/3 into one bowl and 1/3 into another and leave to cool down.

  3. Mash the raspberries with a fork.

  4. Toast the almonds in a frying pan for a few minutes, shaking the pan to stop them sticking every now and again.

  5. Add the almond essence to the bowl of rice pudding with less in, stir well.
  6. Divide the mashed raspberries between 4 glasses.

  7. Divide the almond flavoured rice pudding between the 4 glasses.
  8. Divide the plain rice pudding between the 4 glasses.

  9. Sprinkle the toasted flaked almonds on top.

  10. ENJOY!

Recipe Notes

This dessert can be made gluten free by using a gluten free milk.

You might also like the recipe for these raspberry and almond vegan cupcakes, it’s a winning combination!

And don’t forget to check out my mini vegan Bakewell tart recipe, they are delicious!

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