James Martin offers former racing driver Jackie Stuart rice pudding with clotted cream, red berry compote and mini doughnuts as food heaven on Saturday Kitchen Live.
James says: “This recipe makes an intensely rich, creamy rice pudding. Serve just a spoonful with red berry sauce and homemade mini doughnuts.”
The ingredients for the rice pudding are: 200g pudding rice, 600ml full-fat milk, 500ml double cream, 1 vanilla pod, split, 125g caster sugar, freshly grated nutmeg, 30g butter, plus extra for greasing and 110g clotted cream.
For the mini doughnuts: 250g strong white flour, pinch salt, 50g caster sugar, 30g butter, softened, 7g instant yeast, vegetable oil, for deep frying and 50g caster sugar, for dusting.
For the berry sauce: 125g raspberries, 125g strawberries and 2 tbsp icing sugar.