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| Clockwise from top right: pumpkin spice rice pudding, chilli chocolate rice pudding, peanut caramel rice pudding, rocky road rice pudding. |
Happy Sunday y'all! This week I started following Reese Witherspoon on instagram, and I think I am just gonna start addressing people as y'all now too. I find it very becoming with my Buckinghamshire accent. This week it was also World Kick Butt Day (on Thursday according to my ban-do planner who is the authority on these sorts of things...you'll be glad to know the 29th is National Cat Day). In an attempt to kick my own butt, since Thursday I've been doing all sorts of fabulous things like meditating, exercising, dusting and experimenting with different additions to shop bought tinned rice pudding.
When my sister and I were little, these were our 2 favourite desserts: 1. Pears in chocolate, method: my mum opened a tin of pears, poured in bowl, my mum broke up some chocolate, put it in the microwave with a little bit of the left over tinned pear juice to melt. My mum poured melted pear juice chocolate over bowled pears. 2. Mars bar rice pudding, method: my mum opened a tin of rice pudding, put on stove to heat, and stirred in a sliced mars bar.
The pear thing sounded way too complicated (the method is 44 whole words) but I figured I would give the Mars Bar rice pudding thing a whirl (method = only 20 words). And then like that I was off on a roll, and the beautiful world of possibilities of things which could be added to the not-so-humble-now rice pudding opened up to me.
Now I am not saying if you are having people round for a sophisticated dinner soiree*, you heat up some rice pudding on the stove and chuck in a mars bar (or some marshmallows, or oreo cookies, or some pumpkin cream...) but if you are planning on spending this Sunday afternoon Netflixing and are looking for the perfect warm comfort food accompaniment then look no further:
1. Rocky road rice pudding - start melting 50g of chocolate on the stove, and after it has started to warm and melt a little add a tin of rice pudding. Once the chocolate has all melted into the pudding, remove from the heat and stir in a comfortable handful of mini marshmallows which will start to melt a little and leave delicious goopy mallow trails. Serve warm and top with a milk chocolate digestive biscuit and/or oreo cookie smushed on top.
2. Peanut caramel - This one is almost healthy. If it didn't start with "pop a tin of rice pudding in a saucepan on a low heat" I feel like there is a chance you could stumble across it on Deliciously Ella. Whilst the tin of rice pudding is heating on the hob (make sure you stir occasionally, and don't completely take your eyes from the prize), pit 6 dates and pop in a blender with a tablespoon of peanut butter (crunchy or smooth, you choose). Blend until everything is well mixed, a few chunks of peanut and date is ok. Stir into the lukewarm rice pudding and heat the mixture until the pudding is piping hot. Serve.
3. Pumpkin spice - empty a tin of rice pudding on the stove. As it heats, stir in a healthy tablespoon of pumpkin puree/cream (either make your own by pureeing boiled pumpkin pieces with a little sugar, or just use shop bought). Then add half a teaspoon of cinnamon, a pinch of nutmeg, half a teaspoon of powdered ginger and a teaspoon or squeeze of vanilla essence. Top with some pecans and pumpkin seeds. Mmmm, Autumny.
4. Chilli chocolate - blitz a tablespoon of cocoa, a tablespoon of chopped red jalapenos (I use these ones, as I am lazy) and 5og of chocolate in a blender. Add this blended powder and a tin of rice pudding to a saucepan on the hob, heat and stir until piping hot. Garnish with some grated chocolate and a little slice of chilli if you are feeling fancy.
*note: I've changed my mind, I would personally be thrilled to be served a trio of rice pudding at a winter dinner party, no?!
PS. 3 ways to brunch with baked ricotta
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