Rice pudding & spiced plum bake

Rice pudding & spiced plum bake

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
535
protein
15g
carbs
89g
fat
14g
saturates
8g
fibre
2g
sugar
51g
salt
0.46g

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

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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Method

  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.
  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.
  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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Comments

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Frantic Flapjack's picture
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I didn't fancy cooking it together as it looked a bit gloopy in the picture so cooked the plums and rice pudding in separate dishes and then served together. Worked really well and the plums were just gorgeous. Used the leftover plums for breakfast with yogurt.

lauramurray's picture
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The rice pudding topping was nice but didn't think it went with the plum mixture. Had 4 people who didn't eat it after tasting it.

ancalumei's picture
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@Cilla: Wikipedia recommends risotto rice as a replacement for pudding rice. As for the golden caster sugar, it can be replaced with any kind of sugar because the nutmeg, cinnamon, orange and sherry would anyway overcome its flavor.

I used ordinary round-grain rice as that's what I had and it turned out very good, apart from the rice not remaining white as pictured (the plum juice bubbled over it).
Had it for breakfast and the serving size was just right for that purpose, but as an after-meal dessert I'd halve the serving size.

moseley104's picture

I want to try this recipe as it sounds lovely. However, what would I buy here in the US in place of pudding rice and can I use regular sugar in place of golden caster? Thanks!

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