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Raspberry Rice Crumble

Serves: 4

Ready in: 15 to 30 mins

Raspberry Rice Crumble Recipe: Veggie Magazine

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.
Print Recipe www.cannedfood.co.uk" target="_blank">www.cannedfood.co.uk

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