Creamy Rice Pudding with Crispy Brandy Snaps

Ingredients

For the rice pudding

• 250ml/9 fl oz double cream
• 1.5 litres/2½ pints whole milk
• 150g/5½ oz pudding rice
• 1 vanilla pod, split
• 130g/4¾ oz light brown sugar

For the brandy snap

• 55g/2 oz golden syrup
• 55g/2 oz unsalted butter
• 55g/2 oz light brown sugar
• 50g/1¾ oz plain flour, plus extra for dusting
• pinch ground cinnamon
• pinch ground ginger
• 50g/1¾ oz whole hazelnuts, chopped
• 100g/3½ oz fresh raspberries, chopped, plus extra for serving
• 1 orange, zested, ½ juiced and ½ segmented

Method

1. To make the rice pudding, combine the double cream, whole milk, pudding rice, split vanilla pod (scrape the seeds into the milk for maximum flavour) and light brown sugar in a large saucepan. Gently bring the mixture to a simmer over a medium-low heat, stirring occasionally to prevent the rice from sticking to the base. Once simmering, cover with a cartouche—a disc of parchment paper that sits on the surface—and continue to simmer very gently for around 1½ hours, or until the rice is tender and the pudding has thickened to a creamy consistency. Stir occasionally during this time and taste for sweetness, adjusting with a little more sugar if desired.

2. While the pudding cooks, make the brandy snaps. Preheat the oven to 180C/350F/Gas 4. Grease a baking tray and line it with baking paper or a silicone mat to prevent sticking.

3. Place the golden syrup, unsalted butter and light brown sugar in a small saucepan over low heat. Stir gently until the butter has melted and the sugar is completely dissolved, creating a glossy caramel mixture. Remove the pan from the heat as soon as the sugars are combined to prevent burning.

4. Stir in the plain flour, ground cinnamon, ground ginger and the chopped hazelnuts until the ingredients form a thick paste. Allow the mixture to cool slightly, then cover and chill in the fridge for about 30 minutes to firm up, which makes it easier to roll out thinly.

5. Dust a work surface with a little flour and divide the chilled dough into walnut-sized portions. Using a rolling pin, roll each portion into a very thin circle about 2mm thick. Place the circles on the prepared baking tray, leaving space between each one, and bake for 6–8 minutes or until they turn a deep golden colour and the edges become lacy.

6. Remove the tray from the oven and let the brandy snaps rest for about 1 minute so they stabilise slightly. While still warm and pliable, carefully drape or roll each circle around the handle of a wooden spoon to create curled shapes. Allow them to cool completely on a tray; they will harden into crisp shards, which you can break into decorative pieces for serving.

7. For the raspberry compote, place the chopped raspberries in a small saucepan with the orange zest and the juice from half the orange. Gently heat, stirring occasionally, just until the berries soften and release their juices. Keep the compote warm or cool it slightly, depending on whether you prefer a warm or chilled dessert.

8. To assemble the dessert, spoon generous portions of the warm or cooled rice pudding into individual bowls. Spoon over the raspberry compote, scatter extra fresh raspberries and orange segments, and garnish with shards of the brandy snap. The contrast between the silky pudding, bright citrus and crunchy, caramelised shards makes for a pleasing and balanced dessert.

9. Chef’s tip: prepare the brandy snaps and compote ahead of time and store them separately. Reheat the pudding gently on the stove with a splash of milk if needed, then assemble just before serving so the brandy snaps remain crisp.