Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4) 1 cup (220g) medium-grain rice, cooked to packet instructions 2 tbs cornflour 1 cup (250ml) milk 300ml thickened cream 1 egg, beaten 1 tsp vanilla extract Plum compote 400g blood plums 1 cinnamon quill 1/4 cup (55g) caster sugar 1/4 cup (60ml) port

Instructions Jump to Ingredients ↑

  1. Method For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired. Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.


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