RICE PUDDING WITH STICKY PLUMS

The spices and zest give it a real kick, and the juice from the plums makes this dessert even more succulent. It’s a challenge not to have seconds straight away.

SERVES: 4 PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour For the rice pudding:

150g risotto rice (carnaroli or arborio)

400ml tin coconut milk

500ml milk (almond, rice or dairy) 1 tsp vanilla extract

1/2 tsp ground cinnamon

Good pinch of grated nutmeg 3 tbsp maple syrup or honey

For the sticky plums:

400g plums, halved, stone removed 1 vanilla pod, halved lengthways 1 cinnamon stick

Peeled zest of 1 unwaxed lemon 100ml orange juice

To serve:

Coconut cream

Toasted flaked almonds

1 Preheat the oven to 190°C/gas mark 5. Rinse the rice under running water, then put in a pan with the coconut milk and almond, rice or dairy milk and bring to the boil. Reduce the heat to low and simmer gently for 25 to 35 minutes, stirring regularly to ensure the rice does not stick to the bottom of the pan, until it’s cooked through with a thick and creamy consistency. Stir in the vanilla extract, cinnamon, nutmeg, a pinch of salt and maple syrup or honey. Taste and adjust with a little more of any of the ingredients you particularly like.

2 Meanwhile, put the plum halves, halved vanilla pod, cinnamon stick, lemon zest and orange juice in a roasting tray and bake in the oven for 20 to 25 minutes until the plums are soft and golden but just holding their shape. Serve the rice pudding in bowls with the plums on top and a little dollop of coconut cream and some flaked almonds scattered over.