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Danish Rice Pudding

Todd has been asking me to make him a delicious rice pudding all week.  In truth he would be happy with a tinned rice pudding . . .  I wouldn't be happy feeding him that however, and so today I finally found the time to make him a rice pudding.  I had a new recipe that I wanted to try out anyways, so it was win/win! 

I adapted the recipe from a cookery book I have entitles Show Flakes and Schnapps by Jane Lawson.  Its a book I have had for quite a few years now and is filled with Winter types of food, comfort foods . . .  cuisine and recipes from cold-climate countries such as the Scandinavian countries, Russia, Eastern Europe, Austria, Switzerland, etc.  you can see my end result sitting on top of the photo of her pudding up there on the right!

There are three elements to the recipe . . .  the making of the pudding, which is rich and creamy and flavoured with vanilla, cinnamon, lemon and cardamom  . . . the making of a sweet thick cherry sauce and then finally, the making of crisp and sweet candied flaked almonds.

None of the elements of this recipe are on their own very difficult at all.  In fact you could make the cherry sauce and the candied almonds well ahead of time if you wanted to and then just make the rice pudding itself on the day you want to serve it. 

One of my favourite kitchen tools is my  Digital Led Scale.  I love this tool so much. I use it just about every day and would not be without a good Digital Scale.  this electronic digital scale with LCD screen adds a versatile touch to any kitchen. It weighs up to 11lbs of ingredients, and down to 1g/.05oz. Made out of stainless steel for durability, it is such a handy piece of kitchen kit. Precision measurements are so important when baking or making special dishes that you just can't wing it on. These scales help you to do just that!

Making this rice pudding is as simple as stirring together some basic ingredients and flavour infusions  . . .  whole fat milk  . . .  double cream   . . . vanilla, cinnamon and cardamom, along with a piece of lemon zest pared from a lemon.  Make sure you have none of the pith  . . . the pith will impart a bitter flavour.

This gets heated until the milk/cream are infused with their flavours and then you stir in the pudding rice.  Any short grain white rice will work.  I used arborio, which is the type of rice generally used for Italian risotto.

The cherry sauce is so easy to make.  I always keep a pack of frozen pitted cherries in my freezer.  A pack of those, their juices, some sugar . . .  cooked and thickened with a slurry of cornflour and water and Bob's your Uncle.   The sauce is done.  

You could add a dash of cherry liqueur if you wanted to  . . .  and in all truth you could use a tin of cherry pie filling.  I liked the idea of making my own cherry sauce however, and so I did.

You don't need to make the candied almonds, but they add such a lovely touch.  I could eat them like candy, but  . . .  I don't.

They are as easy to make as melting them together with sugar in a skillet until they turn golden brown and the sugar caramelises into a candy coating. 

Ladle the warm pudding into a bowl and top each serving with a spoonful of the cherry sauce  . . .

and a scattering of those sweet crunchy almonds  . . . 

You will be in rice pudding heaven . . .

Your family will love you . . .

You will love you  . . .

And all will be right in your little corner of the world  . . .

Yield: 6 generously

Danish Rice Pudding

This is rich and delicious.  Do make the cherry sauce and candied almonds.  The three together are a beautiful trinity of taste!


For the Pudding:
  • 1 vanilla bean, split and scraped
  • 625ml whole milk (2 1/2 cups)
  • 625ml double cream (2 1/2 cups whipping cream)
  • 1 cinnamon stick broken in half
  • 1/8 tsp ground cardamom
  • 1 strip of lemon peel, white pith removed
  • 220g short grain white rice (1 cup)
  • 95g white sugar (1/2 cup)
  • 40g blanched almonds, very finely chopped (1/4 cup)
For the Cherry Sauce:
  • 300g frozen cherries, thawed (1 1/2 cups)
  • 65g caster sugar (1/3 cup)
  • 1 tsp cornflour (cornstarch)
  • 2 tsp water
For the candied almonds:
  • 50g flaked almonds (1/2 cup)
  • 95g caster sugar (1/2 cup)


  1. To make the almonds, have ready a lightly buttered baking sheet. Toast the almonds carefully in a skillet, over medium heat, stirring constantly. Tip out into a bowl. Add the sugar and let it sit, undisturbed until it begins to melt. Swirl every now and again until it is completely liquid and turns a golden caramel colour. Don't be tempted to rush this process as you will end up with burnt sugar. Medium heat is sufficient. Remove from the heat. Tip in the almonds, stirring to coat. Pour onto the prepared baking sheet and tear them apart with two forks while they are still hot, breaking them up into little clumps. Allow to cool completely. Remember hot sugar is HOT. Don't touch. 
  2. To make the cherry sauce, put the cherries and their juices into a saucepan over medium heat along with the sugar.  Cook to stir and dissolve the sugar.  Mix the cornflour with 2 tsp cold water until smooth.  Stir into the cherries.  Bring to the boil, stirring, then reduce to a simmer and cook for about 5 minutes until thickened. 
  3. For the pudding, measure the vanilla bean and its caviar, the broken cinnamon stick, ground cardamom and lemon peel into a medium saucepan.  Add both the milk and the cream.  Stir and heat just to the boil over medium high heat.  Stir in the rice, bring back to the boil, then reduce to a slow simmer and cook over very low heat, stirring often, for about 20 to 25 minutes.  Stir in the sugar and cook for a further 15 minutes, until the rice is tender and creamy.  Remove from the heat and stir in the finely chopped almonds.  Remove and discard the vanilla bean, cinnamon stick and lemon zest. (You can wash off the vanilla bean, dry then stick in your sugar canister where it will infuse your sugar with vanilla.)
  4. To serve spoon the warm rice pudding into bowls. Top each with a spoonful of the cherry sauce and some of the candied almonds.  Enjoy!
Created using The Recipes Generator

I hope you are enjoying a nice weekend wherever you are. Here in Chester its been very cold and quite damp.  (Cold and damp, that is the UK Winter!)  No real snow however, and I'm not complaining.  Bon Appetit! 

Marie Rayner
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Gingerbread Cake with Lemon Cream

One of my many weaknesses is ginger . . .  ginger anything really  . . . but especially gingerbread and gingerbread cakes!  Oh boy, they are truly one thing I cannot resist.

This fabulous Gingerbread Cake is one of my absolute favourites.  Why? Because it is easy to throw together and the end result is moist and delicious with a beautiful crumb.  

On its own it is a beautiful cake, baked in a Bundt pan and dusted with icing sugar.  That is my preferred tin to bake it in as it is really pretty, but you can also bake it in a 9 inch square tin or even in cupcake or muffin tins.  Do remember that you will need to adjust the bake times accordingly.

You could of course enjoy it plain, or warm with a lemon sauce, or ice cream. Or you could just enjoy it cold and spread with butter (don't judge!).

My favourite way to enjoy it however is with a lovely thick dollop of Lemon Cream!

Another easy make, I have included the directions for that in the recipe.

It is as easy as whipping some double cream and folding in some good quality lemon curd. 

It truly is delicious, trust me on this  . . . 

The cake and cream together are a marriage made in heaven! 

It really is a delicious combination!

I was only going to have a little taste today . . .  I promise  . . .  but before I knew it  . . .

Yield: Makes 16 servings

Gingerbread Cake with Lemon Cream

prep time: 10 minscook time: 45 minstotal time: 55 mins
This delicious gingerbread cake comes together easily and can be baked in a variety of cake tins. You can bake it in an 8-cup bundt tin, a 9 inch deep square tin, or in muffin cups, adjusting the time for baking as required. The smaller the tins, the less time will be needed.


For the Cake
  • 350g cake flour (2 1/2 cups) (to make cake flour, measure out flour and remove 5 TBS and replace with 5 TBS cornflour/cornstarch)
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp each ground cloves and allspice
  • 125g butter at room temperature (1/2 cup)
  • 50g soft dark brown sugar (1/4 cup)
  • 350g mild molasses (1 cup)
  • 1 tsp vanilla extract
  • 1 large free range egg
  • 240ml hot water (1 cup)
  • Icing sugar to dust
For the Lemon Cream:
  • 240ml double cream (1 cup)
  • 72g good quality or homemade lemon curd (1/3 cup)


  1. Preheat the oven to 180*C/350*F/gas mark 4.  Butter and dust your chosen pans lightly with flour, shaking out any excess.
  2. Sift together the flour, salt and spices.  Set aside.
  3. Cream together the butter and brown sugar in a bowl.  Beat in the egg and vanilla, until well incorporate.
  4. Add the dry ingredients alternately with the hot water, beginning and ending with the flour mixture.  Pour into the prepared pan.
  5. Bake for about 45 minutes (bundt pan) or until a toothpick inserted in the centre comes out clean.  Let cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.
  6. When you are ready to serve beat the cream until it forms soft peaks  Fold in the lemon curd to combine.  To serve, dust the cake with icing sugar and cut into slices, accompanying each slice with a nice dollop of lemon cream.
Created using The Recipes Generator

This is all that was left of that piece . . .  Oopsie!  Happy weekend! 

Marie Rayner
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Fudgy Flapjacks

I must apologise upfront if you came here looking for pancakes!  I'm not talking about that kind of flapjack!  Here in the UK, on the Isle of Mann, in Ireland and yes, surprisingly . . .  Newfoundland, a flapjack is a oaty bar, baked in a flat tin in the oven and then cut into squares or rectangles. 

Typically it is made from four basic ingredients.  Oats, butter, golden syrup and sugar.  This results in a dryer version of a flapjack.  Today's version has the inclusion of sweetened condensed milk, which will give you a fudgier, less crumbly version.

Both are delicious.  Both are simple to make.  You can find my recipe for the regular ones here . . .  four perfect ingredients.

Flapjacks are quite sweet . . . but glorious.  I suppose this is why they are so enjoyed with a hot cup of tea or a cold glass of milk.  Children absolutely love them! 

No surprise there!

The addition of sweetened condensed milk (NOT evaporated milk) results in a chewier flapjack, not quite so dry as the other ones . . .  an attribute which I quite enjoy. 

I can remember the first time I saw a flapjack here in the UK.  I wasn't quite sure what to make of them.  I wasn't sure that I was actually going to like them  . . .

I was actually quite, quite surprised.  It was love at first bite!

This is the kind of treat I dreamt about all those years ago when I was devouring Enid Blyton books and wondering about Tuck Boxes  . . .

These are great keepers and perfect for the Tuck Box! 

They also freeze very well  . . .

Perfect for tucking into lunch boxes and picnic baskets  . . . .

Perfect for enjoying as a sneaky mid-morning or mid-afternoon snack  . . .

In short, pretty perfect no matter how you wish to enjoy them, and I guarantee you will enjoy them! 

Yield: 25

Fudgy Flapjacks

prep time: 10 minscook time: 30 minstotal time: 40 mins
Using condensed milk helps to create a dense fudgy flapjack.  Flapjacks are oaty bars here in the UK.  Perfect for enjoying with a hot cuppa or a cold glass of milk.


  • 125g butter (1/2 cup)
  • 100g golden syrup (generous 1/4 cup,  3.5 oz)
  • 90g  caster sugar (1/2 cup fine granulated sugar)
  • 280g porridge oats (3 1/2 cups)
  • half to a full tin  (397g) sweetened condensed milk (14 oz tin)
  • 2 tsp vanilla extract


  1. Preheat the oven to 180*C/350*F gas mark 4.  Line an 8 inch square baking tin with greaseproof paper.  Set side
  2. Melt the butter, sugar and golden syrup together in a large saucepan over low heat, stirring often.  Do not allow to boil.  Add the condensed milk and vanilla (1/2 of the tin).  Cook, stirring for a further 5 minutes until the mixture turns a shade darker.
  3. Remove the pan from the heat and gradually stir in the porridge oats.  You may need some extra oats, depending on whether your oats are  jumbo oats or not. You want a mixture which is well filled with oats, but not stiff.
  4. Pour the mixture into the prepared baking tin, smooth out and flatten in the tin.
  5. Bake for between 12 and 30  minutes, turning the pan around halfway through the bake time to help them bake evenly.  If they are browning too quickly or you are afraid they might burn, turn the oven temperature down  slightly. They are done when the edges are browning slightly, whilst the centre is just turning golden.
  6. Leave to cool in the tin for 25 to 30 minutes before lifting out and cutting into squares.
Created using The Recipes Generator

These were baked to enjoy with some yogurt for a teatime dessert.  I think you need to give them a go.  I think you will find that they are incredibly tasty and invariably moreish!  How's that for a tasty mouthful!  Todd just loves these.  

Marie Rayner
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