I’m a big fan of rice pudding – it’s a humble, quiet pudding that probably haunts most from school days but that can be elevated to dinner party level with a few simple steps.
That’s not to say it isn’t still a worthy contender for post-Sunday lunch pud, but that with a few little touches here and there can suddenly become quite the designer dish.
Small confession and a break from the tradition of baking the pudding – I make mine stove top. It’s smooth, silky and somehow prettier without (for me) the dreaded skin, which I know is a favourite of some!
Caramelising the sugar adds a depth and richness to the finished pudding that mean really only a few spoonfuls is enough to fill you up, but you could omit this stage and add the seeds from a vanilla pod if you wanted or indeed a cracked cardamom pod for a bit of mellow spice.
A rice pud recipe for you then. I am a big caramel nut and try and find ways to stick it in all my puddings, give or take. There are few it doesn’t perk up. The prunes are optional but delicious.