Name: Rice pudding & spiced plum bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British
Ingredients: 500g plums halved and pitted; 1 cinnamon stick; juice and zest 1 orange; 150ml sweet sherry; 2 tbsp golden caster sugar plus extra for sprinkling; 700ml whole milk; 50g golden caster sugar plus extra for sprinkling; 200g pudding rice; ½ nutmeg grated; 170g can evaporated milk; knob of butter

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Rice pudding & spiced plum bake

Rice pudding & spiced plum bake

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 3 out of 5.3 ratingsRate

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This seasonal twist on rice pudding would make a lovely alternative to a fruit crumble

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Ingredients

Nutrition

Units:

MetricUS

500g plums

halved and pitted
1 cinnamon

stick
juice and zest 1 orange
150ml sweet sherry
2 tbsp golden caster sugar

plus extra for sprinkling

For the rice pudding

700ml whole milk
50g golden caster sugar

plus extra for sprinkling
200g pudding rice
½ nutmeg

grated
170g can evaporated milk
knob of butter

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Nutrition: per serving

kcal535
fat14g
saturates8g
carbs89g
sugars51g
fibre2g
protein15g
salt0.46g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Put plums, cinnamon, orange zest and juice into a medium-sized baking dish. Pour on sherry, sprinkle on sugar, then cover and bake for 30 mins, until plums are tender.
step 2

Meanwhile, bring milk and sugar to the boil. add rice and cook until soft, about 30 mins, stirring often. Add most of the nutmeg and stir in evaporated milk.
step 3

Remove cinnamon from the spiced plums, then spoon over the rice in an even layer, grate over remaining nutmeg and sprinkle over extra caster sugar. Dot butter on top, return to the oven and cook for 20 mins or until the top is golden.

Recipe from Good Food magazine, September 2011

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A star rating of 3 out of 5.3 ratings

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