Name: Creamy rice pudding with stewed plums
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: British
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

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Creamy rice pudding with stewed plums

Creamy rice pudding with stewed plums

Matt Tebbutt

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.7 out of 5.3 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

For the plums

200ml port
200ml red wine
1 cinnamon stick
1 star anise
100g clear honey
zest and juice 2 oranges
500g plums

halved and pitted

For the rice pudding

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

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Nutrition: per serving

kcal886
fat56g
saturates33g
carbs82g
sugars57g
fibre2g
protein11g
salt0.49g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.7 out of 5.3 ratings

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