Recipes - Sweets

White Stilton Rice Pudding

White Stilton Rice Pudding

Forget school dinners, Stilton adds a rich and creamy bite to this traditional recipe.

Serving Size: 4


  • 600 milliliters/1 pint milk
  • 25 grams/1 oz caster sugar
  • 175 grams/6 oz white Stilton cheese finely chopped
  • 35 grams/1 1/2 oz pudding rice
  • 225 grams/8 oz fresh raspberries
  • 8 lemon balm leaves
  • 3 tablespoons icing sugar


1. Preheat the oven to 150 degrees C/300 degrees F/ Gas Mark 2.

2. Gently heat the milk and sugar in a saucepan until the sugar has dissolved.

3. Add the white Stilton and pudding rice and warm gently for approximately 2 minutes. Do not boil.

4. Transfer the mixture to a 17.5 cm (7 in) square ovenproof dish and cook for
one hour, stirring gently every 15 minutes to break up any skin forming.

5. After an hour, sprinkle the surface with nutmeg and cook for a further hour until thick.

6. Blend half the raspberries and the icing sugar together until smooth then press the resulting coulis
through a sieve to remove the pips.

7. Using an 8 cm round cutter, stamp out four circles from the rice pudding mixture.

8. Place each portion on a dessert plate. Spoon the raspberry coulis around the edge and decorate with
the remaining raspberries and lemon balm leaves.

9. Serve with lingering warmth.