Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019.
The Feathers, High View, Hedley-on-the Hill, Stocksfield, NE43 7SW, tel 01661 843 607, www.thefeathers.net
Baked rice pudding with greengages or plums
Author: Rhian Craddock
Ingredients
- 20g butter
- 50g pudding rice (or Spanish paella rice)
- 35g caster sugar
- ½ litre full-fat milk
- 75ml double cream
- ½ tsp vanilla extract (or ¼ vanilla pod, split lengthways)
- pinch salt
- freshly grated nutmeg
- 6 plums or greengages, stoned and halved
- 50g caster sugar
Method
- Preheat oven to 140C/Gas 1.
- Melt the butter in a heavy-based casserole dish over a medium heat.
- Add the rice and stir to coat.
- Add the sugar, stirring until dissolved.
- Continue stirring until the rice swells and becomes sticky with sugar.
- Pour in the milk and keep stirring until no lumps remain.
- Add the cream, vanilla and salt, and bring the mixture to a simmer.
- Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface.
- Bake 1-1½ hours. Cover with foil if the surface browns too quickly.
- Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.
- For the last 20 mins, place the stoned plums and the sugar on a baking dish in the oven until soft but not falling apart.
- Serve at room temperature with the warm plums.
