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VEGAN BAKEWELL TART RICE PUDDING POTS


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

Ingredients

  • 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

Instructions

  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.