Raspberry Rice Crumble

Name: Raspberry Rice Crumble
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 6 digestive biscuits; 2 tsp ground ginger; 2 tsp ground cinnamon; 425g can rice pudding; 2 x 300g cans raspberries in fruit juice, drained; 1 vanilla pod; 1 tbsp plain honey

Serves: 4

Ready in: 15 to 30 mins

Ingredients
Method

Ingredients:

6 digestive biscuits
2 tsp ground ginger
2 tsp ground cinnamon
425g can rice pudding
2 x 300g cans raspberries in fruit juice, drained
1 vanilla pod
1 tbsp plain honey

method:

Place the raspberries and honey in a bowl and mix together, coating the fruit.
Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.

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