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Roasted plums with rice pudding
Serves 6 Desserts and puddings
Ingredients
- 800g ripe red plums, washed
- 1 1⁄2 tbsp caster sugar
- 1⁄2 vanilla pod
- 1 small cinnamon stick
For the rice pudding
- 125g pudding or short-grain rice
- 1 vanilla pod, halved lengthways
- 50-75g caster sugar
- 1 strip orange peel
- 2 green cardamom pods, lightly crushed
- 750ml semi-skimmed milk
- 1 pinch salt
- 2-3tbsp double cream, plus extra to serve
- 1tbsp chopped pistachios, almonds or hazelnuts
Method
Preheat the oven to 180C/350F/ Gas 4 and line a baking tin with baking parchment or foil.
For the roasted plums, cut the fruits in half – don’t worry about removing the stones at this stage. Arrange in the lined tin, cut-side uppermost, and sprinkle with the sugar. Split the half vanilla pod in half down its length and cut each piece in half again. Tuck the vanilla pod pieces and cinnamon stick among the plums and roast on the middle shelf of the oven for 30-40 minutes until the fruit is very tender, juicy and starting to caramelise at the edges.
Meanwhile, make the rice pudding. Place the rice in a saucepan, add 350ml cold water and bring to the boil. Reduce the heat and simmer for 4-5 minutes. Drain and return to the pan.
Add the vanilla pod to the rice with 50g sugar, the strip of orange peel, cardamom pods, milk and salt. Place over a low heat and bring slowly to the boil. Simmer very gently, stirring from time to time, for about 20 minutes until the rice is tender and most of the milk has been absorbed.
Remove from the heat, fish out the vanilla pod and orange peel and add the cream and the rest of the sugar, if needed. Serve warm, scattered with the nuts, with the roasted plums and extra cream.
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