Slow Baked Rice Pudding with Spiced Port Prunes - James Martin Chef

Ingredients

• 25g butter
• 150g pudding rice
• 450ml full fat milk
• 300ml double cream
• 225g clotted cream
• 1 vanilla pod
• 100g caster sugar
• Fresh nutmeg
• 400g soft stoned prunes
• 1 orange juice and zest
• 50ml port
• 2 cinnamon sticks
• Few cloves
• Preheat the oven to 160c.
• Meanwhile pop the prunes, orange port and spices into a pan and bring to the boil and cook for 3 to 4 minutes.
• Serve a big spoonful of rice pudding topped with prunes.