Rice Pudding Two Ways and Savoury Scones Variations
St.James’s Park
Creamed Rice Pudding
I woke up and stepped into the New Year with a new appetite. The appetite for new things to try. Things that perhaps I wouldn’t have tried if it wasn’t for a generous portion of Stilton cheese resting on my fridge shelf since Christmas.
Having spent the Christmas period with our family in Poland (a last minute flight arrangement turned into a good plan) we returned to London late, but just in time for the New Year’s Eve. It took a trip to our local fishmonger and grocery store to conjure up a festive-like dinner at home and welcome 2025 with a glass of champagne. I don’t know about you, but I like my champagne, and any kind of sparkling wine – be it prosecco or franciacorta, well chilled. Not really the conventional French recommendation, so please forgive me but that’s just me. As simple as that, a bottle of Bollinger Rosé was on a mission since morning, reaching the desired temperature in the fridge, to be ready for the evening.
London during the Christmas holidays turns exceptionally quiet. Everything slows down after the pre-festive excess. A gentle hum of cars passing by, a rare dog barking in the distance, empty parking bays. The centre of the city seems deserted. The past year, 2024, had very little in common with the “typical English weather” and the beginnings of January haven’t acquainted themselves with that term either. Cold dry and crispy weather is what we both like. The wintery low amber hued light is just magical, especially when the short days draw to a close, imbuing everything along the way with its warm dusky golden tones. We welcomed the New Year with some magnificent walks – St James’s area was particularly atmospheric with the odd pub open, hidden amongst tall elegant and majestic buildings. From there, unplanned, led by the lovely setting light we crossed to St James’s Park, which, in my mind still belongs to a bygone era, and it’s where I said out loud that winter in London can be beautiful. Or maybe I’ve already managed to settle down here a little and develop a special fondness for certain places, to which I may have to soon say goodbye.
Baked Rice Pudding
Savoury Scones – Lunch
As we walked back home I made a spontaneous announcement: “right, I’m baking scones”. Savoury scones to be precise, with the same Stilton cheese waiting on the shelf in the fridge. I had never baked or even tried savoury scones before and this sudden idea was a novelty to me, but I strongly felt that the flavours would be very good. Somewhere in my mind I had been writing a recipe for a Stilton and walnut tart in a short crust pastry; but I’ve never made it. Instead, I bought 1 kg of self raising flour, some good pears and rolled up my sleeves. I pulled my large beige Mason Cash mixing bowl from the kitchen corner cupboard and started to sift, grate, chop and mix all the ingredients I had on my list: the Stilton, of course, some Cheddar cheese, walnuts and a pear – for keeping the scones moist and to give a delightful accompaniment to the strong blue cheese (find the recipe here).
The key to fluffy scones is to handle the dough as little and as gently as possible, and I strictly follow that rule. The aromas wafting through the house as the scones baked where so promising, that we both watched them rise in the oven until they reached the right size whilst turning golden in colour. These scones are irresistible freshly baked, piping hot, broken in half in your hands and toped with some cold butter. It’s how we had them when they came out, immediately devouring half of the portion. In simple and modest words – success!
These savoury scones were an absolute revelation to me and I made three batches of them that same week, always the sign of a good recipe – one to keep. If I have any of the scones left over, I like to reheat them (they still remain delicate and fluffy) and pair them with more cheese – soft creamy and fresh brie works a dream, or lay a couple of thin slices of ham on top, not to mention about the obligatory smattering of cold butter first. We would have them for breakfast or as part of lunch. They work wonders for the aperitivo hour.
Then a new week came and with it a new recipe for scones. This time I kept them slightly simpler, nonetheless, truly divine: grated Cheddar cheese – and lots of it, powdered mustard (widely used for making roast beef), I chose to keep the pear for it enhances the texture, and a more generous touch of pepper. To try them straight from the oven is a must, trust me here. They are just perfect with cream cheese and a few slices of smoked salmon or crunchy bacon strips, more black pepper and freshly chopped chives for a lovely Sunday breakfast or lunch – just a suggestion.
I must confess that now I prefer them to their sweet counterpart – rigorously served with clotted cream and jam.
Baked Rice Pudding with Boozy Raisins
Vanilla Rice Pudding & Stilton Cheese Scones
Stilton, Pear and Walnut Scones for Breakfast
There are another two new recipes which have satisfied my cravings this year so far: rice pudding, made in two completely different ways.
The scones above are my invention, both rice puddings, however, come from two different chefs and subsequently two different cookbooks. I had those recipes stored somewhere, overlooked and forgotten about, really. I can’t explain what triggered my desire for a rice pudding, cold weather perhaps? A good rice pudding, glistening and creamy, dotted with vanilla seeds aplenty, can be sensational. A bit of love and a few extra ingredients turn this humble, a childhood memory pudding into something more sophisticated, but still imbuing me with comfort and cosiness. One of the rice puddings is slowly cooked with milk, sugar and vanilla. Once the rice turns tender, you stir in some butter, cream and condensed milk. It’s lovely and creamy, slightly sweet (but not overly sweet) and to offset it I like to top each warm portion of it with some cherries in Kirsch, which I buy a large jar of from Fortnum & Mason (link to the recipe).The second method is to bake the pudding in the oven. It’s so simple: you begin with a buttery caramel in a heavy-based casserole dish, into which you stir in the rice. Next follows the cream, milk and vanilla. Because we start with the caramel first here, the entire pudding immediately soaks up its warm lightly golden colour, which only exalts in the oven, forming a very appetising crust (link to the recipe). In this baked rice pudding you can only taste a hint of sweetness and we enjoy each portion (always warm) served with a spoonful of spiced boozy raisins (raisins or sultanas soaked in vodka, rum or grappa, preferably for longer than overnight).
Do try the above recipes and tell me you didn’t like them.
Happy New Year!
Aleksandra xx
English Mustard Powder