Some dishes quietly become part of a season, and this was one of them.

A Favourite from Last Summer’s Menu

Last summer on board, this Vanilla Baked Rice Pudding surprised us all. Comforting (isn't that what rice pudding just is!) yet lifted by bright summery mango and toasted peanuts, it became one of those plates people asked about again and again. Warm, creamy, softly spiced, but with a summery edge that Jack felt was just right for lazy lunches and golden evenings on the water.

Dare we suggest it might have become one of the best summer desserts in Devon?

Menus move, seasons shift, and part of the magic is letting certain dishes live exactly where they belong. But so many of you loved it that we couldn’t let it disappear completely. Instead, we thought we’d share it with you, so you can recreate a little piece of last summer on the cafe, at home.

This is one of those recipes that wraps you up while still tasting of summer memories and sunshine.

Warm Comfort, Bright Flavours: Recipe Share!

Serves 4

Ingredients

• 120g pudding rice
• 500ml milk
• 500ml cream
• 1 vanilla pod (or 10ml vanilla extract)
• 140g sugar

Step 1:

Place all of the ingredients into an oven proof dish with a lid

Step 2:

Bake at 180 degrees for approximately 30 minutes, making sure you stir at least every 10 minutes.

Step 3:

Serve up and enjoy! For our summer take, top with cubed fresh mango and lightly toasted peanut (no salt).

If you fancy a more traditional take on this, add a large dollop of Devon Strawberry Jam! We love Waterhouses Fayre!

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Click the link to our latest menu - Please bear in mind that in winter it will be our previous seasons menu whilst we update for the following season, but we hope it gives you a good taster!