A traditional British pudding gets a rich chocolate twist in this gloriously indulgent recipe.
Butter a 1½ inch ovenproof dish and add the rice and sugar. Stir in the milk and vanilla essence. Cut the butter into small pieces and dot over the top. Sprinkle over the cinnamon.
Cook in the oven for about 1 3/4 hours, stirring the pudding a couple of times in the first hour.
Once cooked, stir in the 2oz (50g) of grated chocolate - not completely, just so it marbles.
Serve onto a plate, spoon on a little clotted cream and then some more grated chocolate.
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