This recipe is from Lesley Waters and can be found here.
Ingredients
750ml Hollis Mead Organic Milk
Knob of Hollis Mead Organic Salted Butter
85g pudding rice, washed and boiled for 5 minutes in water
40g caster sugar
450g plums washed halved and stoned
30g demerara sugar
1 vanilla pod split or good grating of nutmeg
Method
1. Preheat oven to 160C/Gas mark 3.
2.Use the butter to grease a shallow ovenproof dish. Tip in the boiled rice, sugar, Hollis Mead Organic Milk and vanilla pod and stir to combine. Place in the oven until the rice pudding is golden on top, creamy and cooked (approximately 2 hours).
3.Remove the rice from the oven and increase the oven temp to 200C/Gas mark 6.
4.Lay the halved plums cut side up over the surface of the rice pudding and scatter over the demerara sugar. Return to the oven for a further 10/15 minutes or until the plums are tender and bubbling hot.
