Cinnamon autumn rice pudding
- Prepare
- 1-2 hours
- Cook
- over 2 hours
- Serve
- Serves 4–6
All the fruity flavours of the autumn combine in this ultimate comfort pudding.
Ingredients
For the autumn fruits
- 1 plum, stone removed, sliced
- 1 pear, cored and sliced
- 1 apple, cored and sliced
- 1 tsp icing sugar
- 100ml/3½fl oz apple juice
- 1 cinnamon stick
- few blackberries
For the rice pudding
- 100g/3½oz salted butter
- 1 vanilla pod
- 150g/5½oz pudding rice
- 1 cinnamon stick
- 125g/4½oz light brown sugar
- 1.5 litres/2½ pints full-fat milk
- 200ml/7fl oz double cream
- small mint sprigs, to decorate
For the blackberry sauce
- 100ml/3½fl oz sloe gin
- 2 tbsp caster sugar
- 500g/1lb 2oz blackberries
Method
To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised.
Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep.
To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy.
To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through.
Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs.
