Rice Pudding with Boozy Prunes

Stewed in tea and Armagnac, prunes add a kick to Diane Johnson's traditional rice pudding
Rice Pudding with Boozy Prunes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the boozy prunes

  • 450 g prunes, stones removed, soaked overnight in 200ml black tea
  • 100 ml cold black tea
  • 150 ml armagnac
  • 300 ml water
  • 1 strip lemon peel

For the rice pudding

  • 115 g pudding rice
  • 850 ml milk
  • 55 g sugar
  • 15 g butter

Method

1. For the boozy prunes: put the soaked prunes in a pan over a medium heat with the cold tea, Armagnac, water and lemon peel. Bring them to the boil, reduce the heat, and simmer very gently for about 1 hour until the prunes are tender.

2. For the rice pudding: preheat the oven to 200C/gas 6, and generously butter a large ovenproof serving dish.

3. Put the pudding rice, milk, sugar and butter into a large pan over a high heat and bring to the boil, stirring constantly. Pour it into the prepared dish and bake for 45 minutes. Serve the rice pudding with the prunes.

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