Golden Oreos are, to me, a bit like glorified Custard Creams. They just don't have the creamy, chocolately texture of the original Oreo, nor do they look particularly interesting. Unlike regular Oreos, I have to enjoy these with a cup of tea or, like this recipe states, as an addition to a pudding dish.
Now that we're firmly in the beautiful season of autumn, and winter is just around the corner, a hot and creamy rice pudding is a wonderful thing to indulge in on a cold evening whilst you're on the sofa watching Bake Off (or similar). You can customise a rice pudding any way you like; you can make it healthy(ish) with peaches and honey, or go super chocolately with Nutella, or you can sit somewhere in the middle with cinnamon and maple syrup. This recipe includes the two latter ingredients, but with the addition of Golden Oreos just to make it a little bit more fun.
Ingredients
- 100g pudding rice
- 30g sugar
- 600ml semi-skimmed milk
- 1 tbsp maple syrup
- 6 Golden Oreos
- 1 tsp cinnamon
Method
1. Preheat the over to 150C/fan 130C/gas mark 2.
2. Wash the rice and drain.
3. Butter a baking dish. Tip in the rice and sugar and stir in the milk, maple syrup and cinnamon.
5. Cook for 1.5 hours.
6. Take the rice pudding out of the oven. Break the Oreos into pieces and distribute them throughout the pudding.
7. Place in the over for a further half hour.
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