Sunday, 27 October 2013
RICE PUDDING WITH SPICED PLUMS
When it comes to comfort food you really can't go wrong with rice pudding. I love it. I can eat it baked with the skin on top, made on the hob, hot or cold. As a child if I was poorly my mother's rice pudding was the only thing that made me better. Even school rice pudding with the blob of jam that of course you had to stir in so it all went pink. I just love rice pudding and with the addition of these spiced plums and their magnificent crimson intensity, it really doesn't get better.
This is posh rice pudding, a decadent grown up version that is almost embarrased at how luxurious it has become.
700ml Milk, 50g Sugar, 200g Pudding Rice, 150g Double Cream, Freshly Grated Nutmeg
To make the rice pudding, heat the milk and sugar then add the rice and cook for 30 minutes stiring from time to time to stop it sticking to the bottom of the pan. Once cooked, stir through the double cream and grated nutmeg.
500g Plums halved and seeded
150ml Fresh Orange Juice
Zest of 1 Orange
2 Star Anise
1 Cinnamon Stick
Put all the ingredients into an oven proof dish and bake for 30 minutes at 190C. When the plums are tender top with the rice pudding and return to the oven for 20 minutes till browned.