- 50g pudding rice
- 140g cherries, redcurrants or blueberries
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 4 tbsp cassis liquer
- 1 vanilla pod, split
- 568ml pot double cream
- 6 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp golden caster sugar
For the topping
- 85g golden caster sugar
Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.