Raspberry Rice Crumble

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 6 digestive biscuits
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 425g can rice pudding
  • 2 x 300g cans raspberries in fruit juice, drained
  • 1 vanilla pod
  • 1 tbsp plain honey

How To Cook

  1. Place the raspberries and honey in a bowl and mix together, coating the fruit.
  2. Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
  3. Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
  4. Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
  5. Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.

    6. www.cannedfood.co.uk

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Raspberry Rice Crumble
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 6 digestive biscuits
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 425g can rice pudding
  • 2 x 300g cans raspberries in fruit juice, drained
  • 1 vanilla pod
  • 1 tbsp plain honey
    How to Cook
  1. Place the raspberries and honey in a bowl and mix together, coating the fruit.
  2. Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
  3. Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
  4. Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
  5. Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.
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