May's Chef
Featuring
Guy Harmer
From the Cumberland Inn
May's Chef's RecipeCreamy Rice Pudding
May's Chef's RecipeCreamy Rice Pudding
Method
Guy says:
Why do collectors choose desserts made with light brown sugar?
Because Demerara!
We don't have many dessert recipes so this recipe from Guy is most welcome
Method
1) Mix dry ingredients in a lasagne type dish, place in preheated oven, Gas 5, 200°C, and pour over cream milk mix.
2) Stir gently. This way, you don't have to carry the dish around, sloshing the milk everywhere.
3) Bake for one hour, whilst the surface browns, and then turn down to gas 3, 160°C.
4) Leave until set, approx 1 more hour.
Cooking Time: 2 hrs including rest time
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Ingredients
8oz Short Grain Rice
8oz Demerara Sugar,
3 pints semi skimmed milk,
1 pint pouring cream
Portions: 8
A bit about GuyChef at the Cumberland Inn
He's a man of few words obviously…….
Chef, Proprietor, Cellar Manager, owner, etc of Cumberland Inn since 2002.
History in Hotel Management since 1990, including a spell on our own narrowboat hotel.
From Jesmond, Newcastle, although born in South London.
Married to Helen, since 2000, with 2 children, Rachel and Tom, both now at university.
Guy's Kitchen Tip
Best use of Chicken
Buy whole chickens, and learn how to joint them. You then have 4 meals for the price of 2 chicken breasts.
