Recipe: Caramelised rice pudding with boozy prunes and baked cat's tongues
Rice pudding that is nothing like school dinner and all about sophisiticated comfort food
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Ingredients
- 60g (21⁄2oz) unsalted butter
- 60g (21⁄2oz) caster sugar
- 70g (23⁄4oz) soft white flour
- Pinch ground cinnamon
- 45g (13⁄4oz) egg white, lightly whisked to form peaks
- 150ml (5fl oz) caster sugar
- 50ml (2fl oz) cooking brandy
- 12 pitted Agen prunes
- 250g (9oz) Arborio risotto rice
- 1⁄2 fresh vanilla pod with the seeds scraped out
- 1 tsp vanilla extract
- 1 tsp ground mixed spice
- 50ml (2fl oz) Ampleforth Cider Brandy
- Pinch grated nutmeg
- 500ml (171⁄2fl oz) full-fat milk
- 250ml (9fl oz) double cream
- 10g (1⁄2oz) demerara sugar, for caramelising
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