Recipe For Rice Skin

I made the minxes a right old carb-fest lunch today: baked tatties followed by baked rice pudding. Weeeeell, I figured the oven was on anyway, it’s the easiest baked pudding in the world, and the cold and miserable weather justified the comfort food.

Over the hour in the oven, it developed a very golden-brown skin. So I put a photo of the finished pudding up on Instagram and asked that perennial old question: do you love or hate the skin?

While you’re having a think about that, here’s the recipe. It’s unbelievably easy!


Baked Rice Pudding

  • 100g flaked pudding rice
  • 25g sugar
  • 580ml milk (a smidge over a pint. I use whole milk for everything anyway, and in this pudding it will make it creamier)
  • big knob of butter (about 20g)

Preheat your oven to 180degC / Gas 5. Mix the rice, sugar and milk in a deep ovenproof dish. Put in the oven for 15 minutes. Take it out, give it a stir, then drop little knobs (knoblets? Knoblings?!) of butter on the surface. Put back in the oven for 45 minutes. Serve immediately.


The pudding baked for the same length of time and temperature as the tatties because I threaded the tatties onto metal skewers to cut the baking time. The minxes mixed up some tinned tuna, tinned sweetcorn and mayo in bowls themselves before plopping it onto the tatties and devouring them. They’re all lovers of baked rice pudding skin, so wolfed their lunches down faster than usual so they could choose the pudding with the most skin (Do you do that? Serve up dessert in unequal sizes and let the first finished their main meal choose, to encourage them to eat up / eat faster? Or is that just me…?)

And as for that question, do you love or hate skin – me, I hate it. I’d rather eat warm sick than eat rice skin. But I tell the minxes I’m giving them my portion of skin only because I love them so much. Some lies are ok. Honest. And everyone’s a winner, eh?

Cheesecake Tutorial

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I’ve written the recipe for our favourite cheesecake on this blog 4 or 5 times now (ok, actually just here and here). Rather than write it for a third time, I thought I’d add a photo tutorial, because it really is the easiest fancy pudding ever. No, really… EVER!

So, this is what we did this morning while waiting for the fog to clear. Instructions in bold refer to photographs in the slideshow above (I can make cheesecake; I can’t sort out the stupid photos). I do have to apologise for the mess in the photo backgrounds, but hey-ho, it’s usually far, far worse to be honest. And at least the minxes look vaguely happy in the photos, rather than the reality of this morning which was mostly feral and uncontrollable: bashing each other on the head and throwing kitchen utensils at legs. I discarded those pics…

OK, enough. Here we go! You need to allow a few hours to make this. It only takes around 10 mins to make up, but a couple of hours to chill and firm up.

Ingredients to amass beforehand:

  • Packet of digestive biscuits. You need 200g for the biscuit base, and the rest to munch on / keep your own minxes at bay
  • 70g butter. Unsalted would be grand because the biscuits are usually salty, but it doesn’t matter.
  • A lemon
  • Big pot of full-fat cream-cheese, like Philadelphia. Yes, it has to be 300g. Don’t even think about using half-fat, or your cheesecake will be runny as well as flavourless and insipid.
  • Tin of condensed milk. The 397g size. Also full-fat.
  • Fruit to decorate.

How to construct:

  1. Line a cake tin with either greaseproof paper or one of those massive cupcake liners. I bake a lot of cakes so have these. They certainly save your cake tins from being scratched and gouged as you try to knife out the last crumb of cheesecake…
  2. Put your biscuits in a plastic bag and bash till they are crumbs. Use a tin, rolling pin, etc.
  3. Melt the butter. I nuke mine for 45 seconds on high in the microwave, but do as you prefer.
  4. Stir the biscuit crumbs into the melted butter very well.
  5. Press into the cake tin base. If you just smooth it, it won’t form a nice hard base – you have to press it down firmly.
  6. Chill this while you’re making up the cheese bit.
  7. Squeeze the juice from the lemon
  8. Mix the condensed milk and lemon juice in your food mixer or use a hand whisk.
  9. Add the cream cheese
  10. Whisk until it’s thick. About 4 minutes or so with a food mixer; hours and hours with a hand-whisk (about 10 mins)
  11. Dollop it onto the base and smooth. Chill for at least an hour; 4 is just perfect. Gives you plenty time to lick the bowl. And spoons. And whisk. And lemon juicer (?!)
  12. Decorate! Fresh raspberries or strawberries are lovely with this, or tinned summer fruits. Maybe sliced peaches and a shake of Amaretto? Tinned pears and a light grating of ginger? Whatever you fancy. Mr Trout went to the trouble of liquidising a punnet of raspberries then pressing the puree through a little sieve to make into a raspberry coulis – delicious!
  13. Devour happily and enjoy that full-fat feeling in your mouth and your tum. It feels better, tastes better, fills you up faster (so arguably you eat fewer calories than if you’d made it with the plastic half-fat stuff), has far less gunk and junk than the plastic stuff, helps you store your B vitamins better, makes your nose wet and your hair shine 😉

Strawberry Yumminess

I’m not much of a cook, though my baking isn’t bad.  Tonight, however, I made a really gorgeous pudding of much awesomeness.

(sorry about the terrible English – I’ve been reading my blog’s spam filter again and it’s affected me hugely.  In fact I’m still giggling)

Anyway, it’s enormously simple, so to ensure my rubbish memory doesn’t prevent us from scoffing it again, here it is!

strawberry and cream dessertMoray Minxes’ Mess

  • Rip up some trifle sponges
  • Sprinkle over some sherry
  • Add a wee dollop of strawberry jam (about half a teaspoon)
  • Drop over some sliced, ripe, room-temperature strawberries
  • Dollop on some whipped cream (double cream would be nice, too, but I find it a bit heavy.  And I’m too chicken to, with my gallstones…)
  • Fold it up a little

Obviously I omitted the sherry for the minxes and instead let them add some sugar sprinkles.  For egg-allergic Mini Minx, I swapped the trifle sponges for a rusk.  Though given that she’s sleeping very fitfully right now (teeth / eczema bugging her…) I maybe should have left in the sherry!

baby eating strawberry and cream dessert

Cream..! Gonna eat it, gonna wash in it, gonna rub it in my hair!