"This one's for Bella" - my dessert recipe for Great British Menu 2018

David Coulson

David Coulson

17th August 2018
David Coulson

"This one's for Bella" - my dessert recipe for Great British Menu 2018

During my preparation for this competition my good friends daughter, Bella, has been battling against neuroblastoma. She is my inspiration and is a little hero! I called the family to find out her favourite sweet things, which are Caramac, strawberries and rice pudding. Based upon this I have created this dessert of buttermilk rice pudding, roasted white chocolate, strawberries and meadowsweet.


  • 300g Pudding Rice
  • 300ml Buttermilk
  • 300ml Milk
  • 100ml Condensed Milk
  • 2 Oranges (Rind)
  • 3 Vanilla Pods
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 1 Bottle Meadowsweet Cordial
  • Ultratex
  • 50g Wild Rice
  • 2 Punnet Strawberries
  • 10g Powdered Meadowsweet
  • 200g Sugar
  • 200g White Chocolate
  • 1 Tin Rice Pudding


1. Dilute the meadowsweet with stock syrup, bring to the boil and add the gelatine, cook for 3 minutes then set in blast chillier for 15 minutes. Half the strawberries then mix sugar and meadowsweet and compress 5 mins.
2. Blend tin of rice pudding, pass and bottle 5 mins.
3. To make the rice pudding – mix rice, milk, buttermilk, condensed milk 2 orange zest, vanilla pods, star anise and a cinnamon stick. Cover with tin foil and bake at 140°c for 90 minutes then blast chill. Remove the skin and then crisp up in the oven until like a tuillle. 2 hours
4. White chocolate – roast to a caramac colour at 110°c for 90 mins (stirring every 10 mins)
5. Puffed white rice - fry in hot oil at 220c dry on paper towel and dust with icing sugar
6. Spread the chocolate and sprinkle with wild rice

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