Creamy rice pudding with stewed plums
By Matt Tebbutt
Give your guests a nostalgic hit with this nursery pudding of the highest order
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Prep:10 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
-
kcal 886
-
fat 56g
-
saturates 33g
-
carbs 82g
-
sugars 57g
-
fibre 2g
-
protein 11g
-
salt 0.49g
Ingredients
- 200ml port
- 200ml red wine
- 1 cinnamon stick
- 1 star anise
- 100g clear honey
- zest and juice 2 oranges
- 500g plums, halved and pitted
- 1l full-fat milk
- 250ml double cream
- 1 vanilla pod, split
- 1 cinnamon stick
- 100g caster sugar
- 200g pudding rice
- 50g salted butter
- 250g tub mascarpone
Method
Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it’s not necessary.
Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.
