Rice pudding & spiced plum bake

Rice pudding & spiced plum bake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
This seasonal twist on rice pudding would make a lovely alternative to a fruit crumble

Nutrition and extra info

Nutrition: per serving

  • kcal535
  • fat14g
  • saturates8g
  • carbs89g
  • sugars51g
  • fibre2g
  • protein15g
  • salt0.46g


  • 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 a dairy product made from separating whole milk or cream into fat and…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
27th Sep, 2011
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.
21st Sep, 2011
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.
12th Sep, 2011
@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.
7th Sep, 2011
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?