Jammy rice pudding recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 40 min

Nutrition per portion

Calories 295 kCal 15%
Fat 8g 11%
  -  Saturates 5g 25%
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  • Jammy rice pudding recipe is the perfect treat for those colder months and is just like they used to make for school dinners, so it’s a taste of nostalgia too. This easy recipe is a delicious twist on the classic, with homemade jam sauce made from fresh blackberries. The rice pudding is made from full fat milk, making it extra creamy. This recipes serves 6 people and is ready in 30 mins.


    • 1.2 litres full-fat milk
    • 1 vanilla pod, split lengthways and the seeds scraped out
    • 120g short-grain pudding rice
    • 4tbsp caster sugar
    • For the jammy sauce:
    • 300g blackberries
    • 4tbsp caster sugar


    • To make the rice pudding, pour the milk into a large, heavy-based pan, then add the vanilla pod and seeds, rice and sugar. Heat gently and bring to the boil, then leave to simmer, uncovered, for 30-35 mins, stirring occasionally, until the rice grains are cooked through, the milk is almost absorbed and the texture is creamy.

    • To make the jammy sauce, put the blackberries and caster sugar in a pan, and cook over a gentle heat for about 5 mins to dissolve the sugar and soften the fruit a little.

    • Using a slotted spoon, take the fruit out of the pan and put into a dish. Bring the liquid to the boil for a few mins to reduce it and make it more syrupy, then add back the fruit. To serve, divide the rice pud between 6 bowls with a good dollop of the jam.

    Top tip for making Jammy rice pudding

    Experiment with different flavoured jam sauce. How about using strawberries or raspberries instead?

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