Tuesday Treat

Creamy Rice Pudding with Armagnac & Earl Grey Prunes (Serves 4 -6)

Ok, I must admit that I haven’t always been a lover of rice pudding. When I was a child I absolutely hated it; most of my memories of this pudding, probably fuelled by my school dinners, are of a tasteless, milky mush. I was only converted years later, when Nick, who loves rice pudding, urged me to try it in a restaurant – it was a revelation! Since then, I have been on a mission to find the very best, creamiest rice pudding recipe…and I think this is definitely it. The prunes in Armagnac are the ‘icing on the cake’! I hate skin on my rice pudding, so I stir it every 15 minutes whilst it is baking to stop a skin from forming, but if you prefer, you can leave it to skin over.

For the Pudding:

500ml whole milk

500ml double cream

1 vanilla pod

100g Arborio rice

75g caster sugar

For the Armagnac Prunes:

50g caster sugar

50g clear honey

1 earl grey teabag

100ml Armagnac

16 Agen prunes, pitted and cut in half

  1. Firstly prepare the prunes. Put 100ml water, the sugar and honey in a small saucepan and bring to the boil. Remove from the heat, add the teabag and allow to infuse for 2-3 minutes. Remove the teabag, then pour in the Armagnac and add the prunes. Set aside to marinate whilst you make the rice pudding.
  2. Slice the vanilla pod lengthways, scrape out the seeds, and mix in a bowl, with the milk, cream, rice and caster sugar. Put in a 1.5 litre ovenproof dish and bake in a preheated oven, 130’c fan, for 1½ hours until all the liquid has been absorbed; stir every 15 minutes to prevent a skin from forming.
  3. When you are ready to serve, gently warm the prunes in a small pan. Serve the rice pudding in bowls with the prunes and their delicious syrup spooned over the top!

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