appetite magazine
Baked rice pudding with greengages or plums
  • 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
  1. Preheat oven to 140C/Gas 1.
  2. Melt the butter in a heavy-based casserole dish over a medium heat.
  3. Add the rice and stir to coat.
  4. Add the sugar, stirring until dissolved.
  5. Continue stirring until the rice swells and becomes sticky with sugar.
  6. Pour in the milk and keep stirring until no lumps remain.
  7. Add the cream, vanilla and salt, and bring the mixture to a simmer.
  8. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface.
  9. Bake 1-1½ hours. Cover with foil if the surface browns too quickly.
  10. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.
  11. 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.
  12. Serve at room temperature with the warm plums.
Recipe by appetite magazine at