Sunday, December 18, 2011
Recipe for Rice Creamola
If you’re a big fan of sugar and/or generally eating things that do you no good whatsoever but which leave you with a self-satisfied buzz, then this recipe is for you.
Creamola was originally made by the Creamola Custard Company in Scotland, then later by Nestle who, in their infinite wisdom, sold the brand to Brand Partnership, in Leeds, who have no intention of making it again.
For anyone who misses it as much as me here’s the recipe for it, which I found here. I’ve mastered the art of making it now and all I can say is that it tastes just like the original.
Thanks and credit go to Jason Philipps.
HEALTH WARNING - THIS PUDDING IS VERY FATTENING!
Ingredients to make enough for 3 - 4 servings;
2 heaped tablespoons of ground rice
1 rounded tablespoon of custard powder
1 dessertspoon of raw cane sugar or white sugar if you have to(!)
half teaspoon of vanilla extract
1 pint (500ml) milk (skimmed, semi or full-fat but not soya or re-constituted powder)
butter or margarine and ground nutmeg to garnish
If you’re a reeeaaally big sugar-holic then you may prefer to sprinkle more sugar on the top and add a little halo of milk around the edge of the bowl to cool the pudding down (so you can get stuck into it without delay!)
Method
Whilst heating the milk in a large (at least 1.5pt/750ml) saucepan mix the dry ingredients in a pint/500ml ovenproof bowl along with a little milk to make a paste of double-cream thickness and add the vanilla extract.
When the milk has reached boiling point pour it slowly into the bowl, stirring gently until the sugar has dissolved, then pour the mixture back into the pan and return to the heat. Stirring continuously, bring the mix back to a gentle boil for about 3 to 4 minutes until it thickens like a custard.
The “official” recipe then suggests returning the boiled mixture to the bowl and dotting the surface with about 3 half teaspoon-sized knobs of butter or margarine, sprinkling 2 or 3 good pinches of nutmeg over the top, and then baking in the bottom of a pre-heated oven at gas 5 (375 F or 190 C) for 45 minutes, but I tend to just spoon the stuff into a bowl, add a bit more sugar an milk… and then destroy it.
Wednesday, January 25, 2012 - 19:38:07
It looks very old! But thanks for sharing this great recipe! :)
Monday, February 27, 2012 - 16:54:59
I have been thinking about all of the times.
Monday, March 19, 2012 - 14:04:46
StephenAlthough LiveJournal is a good blogging topaflrm, I think it does not do well with hardcore blogging. I myself have been using LiveJournal but most of the blogs that you see there are either fandoms or personal blogs which are locked. This goes the same with DreamWidth which operates with the same premise as LiveJournal. Meanwhile, Tumblr does show some potential but then again, it have, more often than not, server problem.