- Soothe A Sore Throat
- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
- Panforte
- French Nougat with Pistachio and Cherry
- Rice and Rhubarb Pudding with Caramel Crust
- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
- Cha Siu Pork Fillet with Wok Tossed Vegetables
- Chocolate Pizza with Honey Chocolate Icing
- Apple and Cinnamon Rolls
- Honey Glazed Roast Carrots and Parsnips
- Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
- Chocolate Berry Self Saucing Muffins
Rice and Rhubarb Pudding with Caramel Crust
| Utensil List |
|---|
| Sugar thermometer |
| Ingredients |
|---|
| 1½ cups Arborio rice (short grain) |
| 1 litre boiling water with a pinch of salt |
| 3 cups milk, warm |
| 1 cup cream, warm |
| 100ml Wescobee honey |
| 3 egg yolks |
| 1 tblsp unsalted butter |
| ½ tsp ground cinnamon |
| 1 tsp vanilla extract |
| Poached Rhubarb |
|---|
| 200g fresh rhubarb strips |
| ½ cup caster sugar |
| 2 cups of water |
| Method |
|---|
| Stir rice into boiling water, then lower heat for 5 minutes until all the water has been absorbed. |
| Slowly add warm milk, one cup at a time until all the milk has been absorbed (stirring all the time). |
| Stir in warm cream, honey, egg yolks, butter, cinnamon and vanilla. Set on the lowest heat setting and stir all the time until rich and creamy. |
| Allow the pudding to rest before serving (10 minutes with the lid on). |
| Poached Rhubarb Method |
|---|
| Boil the rhubarb in sugared water for 5 minutes until tender. |
| Once it is cooked, reduce the sugar and water to a caramel very slowly, keeping an eye on it all the time. |
| If using a sugar thermometer, cook sugar to 1700C. |
| Cook’s Warning! |
|---|
| Making caramel can be very dangerous due to the high temperature and the nature of working with hot sugar. Extreme caution is recommended at all times. |
| Serves | Preparation | Cooking Time |
|---|---|---|
| 4-6 Serves | 20 minutes | 25 minutes |