Raspberry Rice Crumble
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
6 digestive biscuits2 tsp ground ginger
2 tsp ground cinnamon
425g can rice pudding
2 x 300g cans raspberries in fruit juice, drained
1 vanilla pod
1 tbsp plain honey
method:
- Place the raspberries and honey in a bowl and mix together, coating the fruit.
- Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
- Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
- Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
- Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.
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