Extra Creamy Rice Pudding

I was feeling all nostalgic this weekend and nothing brings back my childhood like a large bowl of rice pudding topped with a large dollop of strawberry jam. I thought I'd try making my own homemade creamy rice pudding. Many recipes suggest cooking the pudding rice however I'm not a huge fan of this method as it leaves the pudding slightly dry, this was when I discovered the stove method. Im completely sold with this recipe its so easy and tastes so much better than shop bought.

Serves Two

Creamy Rice Pudding
300ml water
150g pudding rice

400ml milk (I used semi skimmed)
100g caster sugar
pinch salt
1 beaten egg
1/2 tsp vanilla extract

In a pan bring the 300ml of water to the boil and then add the pudding rice turn down the heat so the water is simmering and put the lid on the pan and cook the rice for 15-20 minutes.

Add 300ml milk, caster sugar and salt to the cooked pudding rice and cook on a medium heat until the rice is thick and creamy

Stir in the remaining of 100ml milk, beaten egg and vanilla extra and cook for another 3-4 minutes stirring continuously.

Serve warm or leave to cool. Top the rice pudding with a swirl of strawberry jam, its also yummy with mango and coconut or cinnamon and chopped apple.

Salted Caramel Banana Cake

I love bananas and you can guarantee by the end of the week there are normally a few speckled bananas left in the fruit bowl so a banana cake is now a weekly occurrence in my house. I'm a chuck it in a bowl and see how it turns out kind of girl and this cake is a triumph to such a process. 2 layers of lovely light, moist cinnamon and banana sponge (I chucked in some fudge and chocolate chips for good measure) held together with a rich buttery salted caramel frosting topped with banana chips to give it that extra crunch finished with a swirl of salted caramel sauce, perfection.

Banana Cake

170g Butter

170g Light brown sugar

2 mashed bananas

1 tsp vanilla extract

1 tsp cinnamon

3 eggs

Chocolate and fudge chips (amount of your choice)

1. Preheat the oven to 180c and grease and line 2 x 20cm cake tin
2. Cream together the butter and light brown sugar
3. Mix in the rest of the ingredients and split the mixture into the two prepared cake tins
4. Bake for 15-20 minutes until when a skewer inserted it comes out clean

Salted Caramel Sauce

250g light brown sugar

150ml double cream

140g butter

1/2 tsp salt

1. Make the salted caramel sauce while the cake bakes
2. Heat the brown sugar, 1/2 tsp salt and cream in a saucepan until the sugar has dissolved . Let it bubble for a few minutes and leave to cool completely
3. Beat the butter until smooth, pour in the cooled cream mixture and let cool

Salted Caramel Frosting

670g shifted icing sugar

210g soft butter

70ml milk

30ml homemade salted caramel sauce

1. Using a hand held electric whisk gradually mix the icing sugar and butter together on a low speed until no large lumps of butter are present
2. Gradually add the milk while mixing on a slow speed. Add the chilled caramel sauce and mix throughly
3. To finish spread the two cakes with the frosting and place on top of each other. Position the dried banana pieces on top of the frosting and drizzle salted caramel sauce over the top