Creamy rice pud­ding with stewed plums

Serves 6 Prep 10 mins Cook 1 hr

Easy Cook - - WEEKEND PLUM PUDDINGS -

FOR THE PLUMS

200ml port 200ml red wine 1 cin­na­mon stick 1 star anise 100g clear honey 2 or­anges, zested and juiced 500g plums, halved and pit­ted

FOR THE RICE PUD­DING

1 litre full-fat milk 250ml dou­ble cream 1 vanilla pod, split 1 cin­na­mon stick 100g caster sugar 200g pud­ding rice 50g but­ter 250g tub mas­car­pone

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.

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.

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.

4 Put the 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 the 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. PER SERV­ING 886 kcals, fat 56g, sat­u­rates 33g, carbs 82g, sug­ars 57g, fi­bre 2g, pro­tein 11g, salt 0.4g

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