Wednesday, 16 May 2012

Pickering Pots - recipe

Its nice to get away from the homestead every now and again, to have a change of scenary and refresh your batteries and meet and make new friends should the occasion arise. Thats what we did a few weekends ago, spent the bank holiday weekend in Pickering in East  North Yorkshire...just a couple of nights away in a guesthouse was all that was needed. And from that trip friendships were formed, from a meeting of like minds, tea was drunk by the teapot full, steam trains were boarded and gazed at, good food was eaten, lavender farms were surveyed, flat tyres were mended in a downpour rain, cameras were left at home(!), stately homes were almost visited and this recipe for 'Pickering Pots' was born.

'Pickering Pots' came from and idea after buying some local preserves (I'm a fiend for buying jam if I think its good wholesome stuff). These preserves were sold in the guest house and I had tried them at breakfast and loved them. Local preserves in hand and a trip to a local lavender farm for inspiration. No lavender to see in full bloom unfortunately, but lovely panoramic views...

My Pickering Pots are dessert pots of lavender scented rice pudding, blackcurrant conserve and with a crunchy caramelised brûlée topping.

100g pudding rice
75g caster sugar (plus extra for the topping)
1 teaspoon dried lavender (suitable for culinary use, I used Steenbergs)
1 pint milk
half tin coconut milk
100ml double cream or milk (if your rice pudding needs it)
small jar of blackcurrant jam or conserve, the best you can afford (or even better use homemade!)
1. Put the milk into a pan and add the dried lavender, start to bring to the boil and just before boiling remove from the heat. Add the teaspoon of dried lavender and mix and leave to steep for about 30 minutes.
2. Pre heat the oven to 160C. In an oven proof dish place the rice, the caster sugar and then drain the stepped milk through a fine sieve over the top, add the half tin of coconut milk. Put a lid on the dish and bake in the oven at 160C for about an hour and a half.
3. Take 4 small ramekins and into the bottom of each put about a teaspoon and half of the blackcurrant preserve.
4. When the rice pudding is cooked I added some double cream to mine as it had absorbed a lot of liquid and I do like rice pudding to be rich and really creamy.
5. Add this rice pudding to the top of the conserve in each ramekin and level out the tops a little bit.
5. Sprinkle the rice pudding tops with golden caster sugar or demerera sugar then hit this with a blast of the blow torch or put the ramekins under the grill on high to caramelise the top.
These were mini Pickering Pots as we scoffed these after a big meal!

Ahhh they were the days...


  1. Sounds like a lovely weekend away... I need one of those too. Your little 'Pickering Pots' are cute - never been a fan of rice pudding but I'd like to try some of yours :)

  2. Oh you are so much more adventurous than us - our weekends away (haven't had one for very long time) are always in Cornwall! Glad you had a good time, despite tyres, rain and forgotten camera - bah, how annoying. The mark of a good B&B I reckon is if they make their own preserves. Your Pickering Pots look delightful and I do like rice pudding made with coconut milk.

  3. Aw what a LOVELY Post Sue! I still have to share my photos of our day on my blog.....this is a WONDERFUL post, and I loved our chat over tea.....and shopping in the Farm shop....your Pickering Pots are FAB! Love them and your photos too! Karen :-)

  4. That sounds lovely - and the rice pudding pots look delicious :)

  5. You pudding looks delicious! What a wonderful post! Have a great weekend!

  6. All looks absolutely scrummy - but please don't upset the locals, as I'm pretty sure Pickering is in North Yorkshire ; )


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x