Jersey Clotted Cream Rice Pudding with Black Butter Swirl

Preheat the oven to 140°C (120°C fan/ Gas Mark 1).

In a large saucepan, melt the Jersey butter over low heat. Add the rice and stir to coat well with the butter.

Pour in the Jersey milk and Jersey double cream. Add the sugar, vanilla extract and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Once simmering, transfer the rice mixture to an ovenproof dish with a lid.

Bake in the preheated oven for 2 hours, stirring gently every 30 minutes to prevent a skin from forming and to ensure even cooking. If the rice pudding becomes too thick, add a splash of extra milk.

After 2 hours, remove the dish from the oven. Gently stir in the Jersey clotted cream until well combined, but still slightly textured.

Return to the oven for a final 30 minutes, uncovered, to allow the top to lightly brown.

Remove from the oven and let the rice pudding cool slightly for 15-20 minutes.

While the rice pudding is cooling, gently warm the Jersey Black Butter in a small saucepan or microwave. This will make it easier to swirl.

Using a spoon, swirl the warmed Black Butter through the rice pudding, creating a marbled effect.

Serve warm or cold. Garnish with an extra spoonful of Jersey clotted cream if desired.