Pete’s rice pudding with apple and prune compote

Pete’s rice pudding with apple and prune compote

By
From
Everyday Seafood
Serves
6

My good friend and chef, Pete Biggs, has been making this rice pudding for the restaurants for ages. I have to admit (through gritted teeth!) that his recipe is better than mine. Here, I’m serving it with my apple and prune compote, which is also lovely eaten simply with yoghurt. Do try it with this rice pudding though… the combination is seriously good.

Ingredients

Quantity Ingredient

For the compote

Quantity Ingredient
250g pitted prunes
100ml brandy
100ml water
100g caster sugar
1 lemon, zest finely grated and juiced
1/2 cinnamon stick
1 vanilla pod, split lengthways
2 bramley apples, peeled and diced

For the rice pudding

Quantity Ingredient
500ml whole milk
500ml double cream
1/2 teaspoon salt
2 vanilla pods, split lengthways and seeds scraped
150g pudding rice
90g caster sugar

Method

  1. To make the compote, soak the prunes in the brandy overnight. The following day, heat the water and sugar in a saucepan to dissolve the sugar, then bring to the boil. Add the lemon zest and juice, cinnamon stick and vanilla pod. Simmer for 2 minutes, then add the prunes and any remaining brandy. Bring back to a simmer and take off the heat.
  2. Leave until cold and then transfer the prunes, flavourings and liquor to a sterilised Kilner jar. Seal and store in a cool, dark place; the longer the prunes have to mature (up to a month), the better they will be. Leave them for at least 4 or 5 days if you can.
  3. For the rice pudding, preheat your oven to 160°C. Put all the ingredients into a large ovenproof pan, including the vanilla pods as well as the seeds, and stir well. Bring to a simmer over a medium heat and then take off the heat. Lay a circle of greaseproof paper on the surface and transfer to the oven to cook for 30 minutes.
  4. In the meantime, put the prune compote into a pan and add the diced apples. Stir and bring to a simmer over a low heat. Cook for a couple of minutes until the apples are just tender.
  5. To serve, I like to put the pan of rice pudding in the centre of the table with the bowl of apple and prune compote on the side and let everyone help themselves.
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