Chestnut Baked Rice Pudding

I haven’t shared many recipes on here, yet. There are reasons, I lost my job in July just before going back to Ireland for a holiday to see my family. My mind has been busy coming up with menus, ingredient lists and mis en place for pop ups that have taken up the last two months. Finally, I haven’t been inspired to write. Let alone regurgitate a recipe.

The weather changed in Lisbon only a few weeks ago, I started to soak oats before going to bed for porridge, we lit the first fire of this winter and the scent of wood and smoke and chestnuts inspired this recipe. It’s based on the baked rice puddings I ate growing up in England. Being Irish I tried to distance myself from English things but over time Marmite, Puddings, Twiglets, Mini Cheddars, Wine Gums and football won me over. I won’t by HP sauce though - I make my own. Food can turn you into a liar or a traitor, a turncoat, you feel treacherous, guilt ridden. Look in someone’s cupboards and you’ll see.

This recipe is a basic baked rice pudding but with the addition of roasted chestnuts which I take credit for, although I haven’t had it before or seen it on menus but I know it’s been done before.

Makes enough for 6

Oven at 130c

In a pot that has a lid and can fit in your oven

-Roast 400g chestnuts in their shell

-While they roast bring 1150 ml milk and 100g sugar to a simmer

-Peel the chestnuts and either chop or leave whole and add to the milk

-Add 100g pudding rice and 30g butter and stir

Put into the oven and stir every 30 mins, 3 times and then let it cook for 1 more hour.

Serve with pouring cream