Bea Tollman’s Rice Pudding

Bea Tollman’s Rice Pudding

Bea Tollman’s Rice Pudding

Recipe by The Chesterfield Mayfair




  • Rice Pudding
  • 75g jasmine rice

  • 100g sugar

  • 1 vanilla pod

  • 4 strips of lemon peel

  • 500ml whole milk

  • 250ml double cream

  • 500ml double cream (whipped)

  • Salted Caramel Sauce
  • 250g sugar

  • 50g butter

  • 250ml double cream

  • 1 teaspoon sea salt (add more if necessary)

  • For the caramelized nuts

  • 250g nuts, including pecans, pumpkin seeds, almonds and walnuts

  • 125g sugar


  • Preheat oven to 180°c and grease a baking tray or line with parchment.
  • Mix flour, salt and soya butter and rub together until they resemble breadcrumbs. Stir in sugar.
  • Gradually mix in the soya milk, bit by bit. Leave some milk for brushing over the top. For the fruit scones: when the mixture becomes a dough, stir in the dried fruit.
  • Roll out the dough and divide into balls. Place balls on prepared tray.
  • Bake in oven until just golden, normally 10 to 25 minutes.


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