Slow Baked Rice Pudding with Spiced Port Prunes
Winter sweetness in a bowl! Slow Baked Rice Pudding with Spiced Port Prunes. Indulgent, warming, delicious and perfect for sharing!
Ingredients
- 25g butter
- 150g pudding rice
- 450ml full fat milk
- 300ml double cream
- 225g clotted cream
- 1 vanilla pod
- 100g caster sugar
- Fresh nutmeg
To serve
- 400g soft stoned prunes
- 100g caster sugar
- 1 orange juice and zest
- 50ml port
- 2 cinnamon sticks
- Few cloves
Method
- Preheat the oven to 160c.
- Warm the milk and vanilla in a pan, add the sugar, double cream and rice, stir through, then add the clotted cream and mix in, pour into an ovenproof dish and grate over nutmeg. Carefully put in the oven and bake for 30 minutes.
- Meanwhile pop the prunes, orange port and spices into a pan and bring to the boil and cook for 3 to 4 minutes.
- Serve a big spoonful of rice pudding topped with prunes.
Ingredients
- 25g butter
- 150g pudding rice
- 450ml full fat milk
- 300ml double cream
- 225g clotted cream
- 1 vanilla pod
- 100g caster sugar
- Fresh nutmeg
To serve
- 400g soft stoned prunes
- 100g caster sugar
- 1 orange juice and zest
- 50ml port
- 2 cinnamon sticks
- Few cloves
Method
- Preheat the oven to 160c.
- Warm the milk and vanilla in a pan, add the sugar, double cream and rice, stir through, then add the clotted cream and mix in, pour into an ovenproof dish and grate over nutmeg. Carefully put in the oven and bake for 30 minutes.
- Meanwhile pop the prunes, orange port and spices into a pan and bring to the boil and cook for 3 to 4 minutes.
- Serve a big spoonful of rice pudding topped with prunes.
