Recipe may contain gluten, milk, soy, egg and wheat.
Crunchy on the outside, soft on the inside, these mini pudding cups are the perfect treat. Caramilk baking chips hold their shape when baked so you will get an extra flavour hit when you bite in.
3 tbsp cornflour
300ml thickened cream
2 eggs, lightly beaten
400g (2 cups) cooked short or medium grain rice
1 tsp vanilla paste
60g (1/4 cup) caster sugar
150g Caramilk baking chips
Double thick cream, to serve
3 Method Steps
Step 1Preheat oven to 190C/170C fan forced. Lightly grease a 12 x ½ cup muffin pan and line each hole with a round of baking paper.
Step 2Combine cornflour(3 tbsp cornflour) and 100ml cream in a large bowl, whisking to remove any lumps. Whisk in remaining cream and egg (2 eggs, lightly beaten). Add rice (400g (2 cups) cooked short or medium grain rice), vanilla (1 tsp vanilla paste), sugar (60g (1/4 cup) caster sugar) and Caramilk (150g Caramilk baking chips). Stir until well combined. Spoon into the prepared pan holes.
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Step 3Bake for 20-25 minutes or until golden. Leave to cool for 5 minutes before inverting and transferring to a serving tray. Serve with the cream (Double thick cream, to serve).