- 500g plums, halved and pitted
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 1 cinnamon stick
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- juice and zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 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
One of the most useful of spices for both sweet and savoury…
- 170g can evaporated milk
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.
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.