Walnut and Raisin Pudding

Walnut and Raisin Pudding


1 person made this

A creamy rice pudding is filled with walnuts and raisins that is a perfect recipe for any winter evening. Goes well with a warm hot chocolate.

Elaine Russell

Serves: 4 

  • 1/2 cup (125ml) orange juice
  • 1 egg yolk
  • 1 teaspoon honey
  • 1 teaspoon vanilla essence
  • 1/2 cup (100g) cooked rice
  • 1/4 cup (40g) raisins
  • 1/3 cup (35g) walnuts, chopped and toasted
  • 3 egg whites
  • vegetable oil cooking spray or vegetable oil

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 160 degrees C.
  2. In a large mixing bowl, mix the orange juice with the egg yolk, honey and vanilla essence. Stir in the cooked rice, raisins and toasted walnuts.
  3. In another bowl, whisk the egg whites until soft peaks form, then carefully fold into the rice mixture with a large metal spoon.
  4. Pour into four ramekins that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.
  5. Place the ramekins in a baking dish. Carefully add boiling water to the dish to a depth of 2.5 cm. Bake for 30–35 minutes or until the puddings are just set. Serve hot.

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