James Martin’s amaretto peaches & vanilla rice recipe

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20 min

Nutrition per portion

Calories 363 kCal 18%
Fat 13g 19%
  -  Saturates 5.4gg 27%
  -  of which Sugars 30.9gg 34%

Try this delicious rice pudding dessert with peaches and sweet vanilla from celeb chef James Martin


  • 1(410g) can peach halves, in natural juice, drained
  • 1 (425g) can creamed rice pudding
  • 50g amaretto biscuits, lightly crushed
  • 25g butter, softened
  • 25g soft brown sugar
  • 1 egg yoke
  • 4tbsp amaretto liquor
  • ½ tsp vanilla extract


  • Preheat the oven 180°C (350°F/gas mark 5).

  • Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, half the liquor and biscuits and mix well.

  • Mix the rice pudding with the vanilla extract and divide between 4 ramekins.

  • Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.

  • Place in the middle of the oven and bake for 8-10 mins, until the top is lightly golden and bubbling. To serve, sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

Top tip for making James Martin’s amaretto peaches & vanilla rice

You can drain the juice from canned peaches and thicken with flour to make a fruit sauce for ice cream or pancakes.

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