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Rice and Banana Brulee

Ingredients Required:

1 Ruby 'Blood' Oranges (3 pack)(s)



1kg Ginger (Loose) (s)



1 Lemons (s)



2kg Bananas (s)



Demerara (Brown Crystal) Sugar
Can Creamed Rice Pudding

Take a can of rice pudding, flavour it with orange rind, stem (candied) ginger, raisins and sliced bananas and top with a brown sugar glaze.


400g/ 14oz can creamed rice pudding

grated rind of 1/2 orange

2 pieces stem (preserved ) ginger, finely chopped

2 tsp ginger syrup from the jar

40g/ 1 1/2oz/ 1/4 cup raisins

1-2 bananas

1-2 tsp lemon juice

4-5 tbsp demerara (brown crystal) sugar


  1. Empty the can of rice pudding into a bowl and mix in the grated orange rind, ginger, ginger syrup and raisins.
  2. Cut the bananas diagonally into slices, toss in the lemon juice to prevent them from discolouring, drain and divide between two individuals flameproof dishes.
  3. Spoon the rice mixture in an even layer over the bananas so the dishes are almost full.
  4. Sprinkle an even layer of sugarover the rice in each dish.
  5. Place the dishes under a preheated moderate grill (broiler) and heat until the sugar melts, taking care the sugar does not burn.
  6. Set aside to cool until the caramel sets, then chill in the refrigerator until ready to serve.  Tap the caramel with the back of spoon to break it.