Caramelised Rice Pudding with Spiced Prunes
This classic dessert is just the ticket on cold winter days! Sweet, warming and this version has an extra special seasonal twist in the form of spiced prunes. Delicious!
Ingredients
- 125g butter
- 200g pudding rice
- 100g caster sugar
- 1 tbs vanilla bean paste
- 200g clotted cream
- 450ml full fat milk
- 300ml double cream
- Pinch of nutmeg
To top
- 50g Demerara sugar
To serve
- 300g prunes stoned
- 50g butter
- 50g Demerara sugar
- 2 cinnamon sticks
- 3 cloves
- 1 orange and lemon peel julienned and juiced
- Pinch of nutmeg
- 4 tbs brandy
Method
Pre heat the oven to 180c.
Heat a pan until hot, pour the milk into a large non stick pan. Add the butter and the rice and coat all over. Add the sugar, milk and creams and then the vanilla.
Stir through then simmer for 10 minutes stirring occasionally, grate over nutmeg and then pop in the oven for 20 minutes. Sprinkle the Demerara sugar all over the top and blow torch until caramelised. You can do this under a very hot grill)
For the fruits, pop everything into a pan and cook for 4 to 5 minutes, serve with the rice pudding.
Ingredients
- 125g butter
- 200g pudding rice
- 100g caster sugar
- 1 tbs vanilla bean paste
- 200g clotted cream
- 450ml full fat milk
- 300ml double cream
- Pinch of nutmeg
To top
- 50g Demerara sugar
To serve
- 300g prunes stoned
- 50g butter
- 50g Demerara sugar
- 2 cinnamon sticks
- 3 cloves
- 1 orange and lemon peel julienned and juiced
- Pinch of nutmeg
- 4 tbs brandy
Method
Pre heat the oven to 180c.
Heat a pan until hot, pour the milk into a large non stick pan. Add the butter and the rice and coat all over. Add the sugar, milk and creams and then the vanilla.
Stir through then simmer for 10 minutes stirring occasionally, grate over nutmeg and then pop in the oven for 20 minutes. Sprinkle the Demerara sugar all over the top and blow torch until caramelised. You can do this under a very hot grill)
For the fruits, pop everything into a pan and cook for 4 to 5 minutes, serve with the rice pudding.
