We’ve finally polished off all the Christmas Day left overs. I made a (surprisingly delicious) fritata using up a couple of sliced up roast potatoes, sprouts and stuffing. It’s amazing what you can throw together to save on wasting food!
Today has been frosty all day and at times like this, all the body craves is comforting carbs. This hot, creamy cardamom rice pudding just hits the spot!
It’s quick to pull together, foolproof and is delicious served hot with a side of pouring cream or vanilla ice cream.
Click here or on the image below to pin the recipe for later!
The evenings have begun closing in and the weather has taken a turn for the worse – lots of dull, wet cold days.
Baked rice pudding is the kind of comfort food you crave when it gets like this – warm, sweet and filling.
It’s been years since I’ve made a batch. I don’t know why it’s been so long – it’s always been a firm favourite.
It’s simple to make. Just a few ingredients in an oven-proof dish in a low oven for 90 minutes. Time for the little grains of rice to absorb all that liquid and turn into creamy, heart-warming fare. Well worth the wait!
It was lovely served hot with a bit of single cream. Try baking the rice pudding with a handful of raisins or sultanas; or perhaps adding a swirl of jam or fruit compote at the end!
Buttermilk pancakes with blueberries
- 220g/7¾oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½tsp salt
- 2 tbs sugar
- 2 large eggs, lightly beaten
- 600ml/21 fl oz buttermilk
- 60g/2oz butter, melted, plus extra for the griddle/frying pan
- 125g/4½oz blueberries
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
- Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
- Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
- Put the oven on its lowest setting
- Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
- Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
- Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
- When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
- Cook until golden on the bottom (about 1 minute)
- Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
Adapted from Martha Stewart Living Magazine, February 1998
H is for Home Harbinger http://hisforhomeblog.com/