CREAMY RICE PUDDING WITH STEWED PLUMS
Give your guests a nostalgic hit with this nursery pudding of the highest order
Provided by Matt Tebbutt
Categories Dessert, Lunch
Time 1h10m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 886 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.49 milligram of sodium
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