Ingredients
- 250ml Champion Cream
- 50g Lakeland Dairies Butter
- 120g caster sugar
- 600g pudding rice
- 100g shaved raspberry chocolate
- 200g fresh raspberries
- fresh mint
Method
- Melt the Lakeland Dairies Butter in a pan and add the rice and sugar.
- Cook gently without colouring the rice for a few minutes, then add the Ballyrashane Milk until the rice is the correct consistency and just cooked.
- Remove from the heat and add the Champion Cream.
- Serve with raspberry and white chocolate shavings, fresh raspberries and mint leaves scattered over the top.
