Matt Tebbutt spices up this comfort food classic with a tasty plum compôte – great for using up plums when they’re in season.
For the caramelised rice pudding, preheat the oven to 180C/350F/Gas 4. Grease a 1 litre/1¾ pint pudding basin with butter.
Heat the milk, cream and vanilla pod in a saucepan until boiling. Remove the pan from the heat and remove the vanilla pod.
Add the rice and sugar and stir until well combined. Pour the mixture into the pudding basin.
Sprinkle over the grated nutmeg, to taste, and dot with knobs of the butter.
Bake in the oven for 15 minutes, then reduce the temperature to 150C/300F/Gas 2 and bake for a further hour. Sprinkle over the demerara sugar and bake for a further 15 minutes, or until the sugar has caramelised and is golden-brown.
Meanwhile, for the spiced plum compôte, heat a frying pan over a medium heat until hot. Add the butter and plums and fry for 1-2 minutes, or until the plums are beginning to soften.
Add the sugar, cinnamon and star anise and fry for a further 2-3 minutes, or until completely tender. Remove the cinnamon stick and star anise before serving. Keep warm until needed.
To serve, spoon the rice pudding into serving bowls and top with the plum compôte.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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