Simon Hulstone’s vanilla rice pudding with armagnac & earl grey prunes
- November 2016
- Serves 6
- Hands-on time 12 min, oven time 1½ hours
Simon Hulstone’s rice pudding recipe is a twist on the classic. The armagnac and earl grey prunes offer a depth of warming flavours – perfect for a cold evening.
- 71.8g (44.6g saturated)
- 47.8g (29.8g sugars)
- 1 vanilla pod
- 500ml whole milk
- 500ml double cream
- 100g pudding rice
- 75g caster sugar
For the Armagnac & earl grey prunes
- 50g clear honey
- 50g sugar
- 1 earl grey tea bag
- 100ml armagnac
- 16 agen prunes (pitted and cut in half)
- Heat the oven to 150°C/130°C fan/gas 2. For the prunes, put 100ml cold water, the honey and the sugar in a small saucepan and bring to the boil. Turn off the heat, add the tea bag and allow to infuse for 2 minutes. Remove and discard the teabag, then pour in the armagnac and set aside while you cook the rice pudding. The prunes will absorb some liquid, but if, by the time the rice is ready, a lot remains, put the pan on a medium-high heat and bubble until it has reduced to a light syrup.
- Slice the vanilla pod lengthways, scrape the seeds out and mix the seeds and pod with the remaining rice pudding ingredients in a mixing bowl. Put in a 1.5 litre ovenproof dish and bake for 1½ hours until all the liquid has been absorbed, stirring every now and then to prevent a skin from forming.
- Gently warm the prunes in a small pan. Divide the rice pudding among 4 warmed bowls, spoon the prunes on top and drizzle over the syrup.
Make the prunes up to 12 hours in advance. Warm in a saucepan to serve.
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