Ingredients
- 100g short-grain pudding rice
- 500ml milk
- 200ml double cream
- Seeds from 2 vanilla pods or 2 tbsp vanilla bean paste
- 70g icing sugar
- 1 pinch of salt
- 150ml red wine
- 100ml Marsala
- 90g brown sugar
- ½tbs vanilla bean paste
- 1 cinnamon stick
- 100g pitted prunes
- 100ml single cream
- Mint leaves, for garnish
- Preheat your oven to 150 degrees. Place the rice in a bowl and run it under the cold tap for three minutes to wash off excess starch. Strain and transfer the rice to a rectangular ovenproof dish.
- Place a saucepan on a medium heat. Add the milk and the cream and warm this to just above hand temperature before pouring over the rice in the dish. Add the vanilla seeds/paste, icing sugar and salt and stir through.
- Place a sheet of parchment paper on to the surface of the rice and milk to prevent a skin from forming. Place the dish in the oven and cook for 45 minutes until the rice is just cooked. You’ll know it’s ready by tasting a few grains; it should be soft.
- Once it’s cooked, remove the parchment and scrape the rice into a clean bowl. Chill the rice in the fridge.
- Place a small saucepan on the heat and add the red wine, Marsala, brown sugar, vanilla bean paste and cinnamon stick. Bring to the boil, then lower the heat and add the prunes. Cook slowly, stirring occasionally, until thickened to a syrup, then remove from the heat and discard the cinnamon stick.
- When ready to serve, whip the cream until it holds soft peaks. Fold this through the pudding to lighten the texture, adding some more icing sugar, if needed, to adjust the seasoning. Spoon into serving bowls, then spoon on some of the spiced prunes and drizzle with some of the syrup. Garnish with mint leaves.
