½ pint raspberry jelly (follow packet instructions )
4 tbsp toasted almonds
2 tsp almond extract
8 amaretti biscuit (crushed)
In a large saucepan put the pudding rice, sugar, milk and butter then bring to the boil. Turn down the heat and let the rice pudding simmer for 30-35 minutes until the rice is soft. While your rice is simmering toast your almonds in a pan.
If there is still excess liquid in the rice then sieve it out. Leave the rice to cool. Once it has cooled, add the almonds and the almond extract then give it a good stir. Put the pudding rice into your dessert bowls and put in the fridge for half an hour to set.
Make up the jelly to the instructions on the packet. Once the jelly is made let it cool for 10 minutes before spooning it on to the pudding rice. I did about an inch of jelly. Put back in to the fridge for at least 4 hours or until the jelly has set.
Decorate the top with fresh raspberries and crushed amaretti biscuits.
Serve with a sprig of mint and enjoy!
View the recipe instructions at Globe Scoffers
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