Rice flake and plum pudding with caramel topping
Use the juice saved from soaking any dried fruits instead of milk in this dish, but don't mix the two as the milk might curdle.
Shelled hemp seed added in this recipe puts in another dimension of creaminess.
Ingredients
(serves 4 good portions)
- 8 plums
- 2-3 dessertspoons brown sugar
- 1 glass of white wine
- 400 ml rice or soya milk or alternative
- 100 grams of rice flakes
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1-2 dessertspoons honey or maple syrup
- 50 grams unrefined icing sugar
- Alternative topping; 1 dessertspoon of carob
- 1 medium saucepan
- 4 individual pots or larger dish
Method
- Wash, then cut the plums in half, removing the stones. To remove the stones, look for the line on the plums, run a small knife around it, then twist it in half. The stones often push out easily. If they don't and you have to cut them out, take care where you are pointing the blade!
- Slice into smaller pieces, place them in the pan with the sugar and wine over a low heat, simmer for about 5-7 minutes until tender.
- Distribute evenly into the pots or dishes and spoon over any juice. Put them to one side to cool.
- Bring the milk/alternative to the boil. Turn off the heat and add the rice flakes, cinnamon, nutmeg and honey or maple syrup, stir and leave the mixture to stand with the lid on for 10 minutes.
- Spoon the mix over the plums, smoothing out the top of each.
- Sieve the icing sugar evenly over the top of the puddings, then place under the preheated grill to caramelise the tops, which will take 1-2 minutes.
Variations:
For an alternate topping sieve carob evenly over the top. You could also experiment with a pinch of powdered ginger or grated chocolate, too.
Leftovers:
Any spare stored, in the appropriate way, for afternoon snacks.
back to Dessert recipe list