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Yorkshire Recipes
by Annie Stirk
Serves 6
Preperation time 20 minutes
Cooking time 20 minutes + 40 minutes
Ingredients:
2 eggs separated
25g/1oz unsalted butter
175g/6oz sugar - light muscavado
500ml/16floz milk
half a vanilla pod
rind of 1 lemon
125g/4oz short grain rice (pudding rice)
Plum Compote
half a vanilla pod
150ml/quarter of a pint red wine
250g/half a pound ripe plums - finely diced
125g/4oz dark muscavado sugar
Method
1. Pre-heat the oven. Lightly grease 6 ramekin dishes or individual pudding basins
2. Pour the milk into a pan. Split the vanilla pod and add to the pan with the lemon rind. Bring slowly to the boil, stir in the rice and simmer for 20 - 25 minutes until the rice is very tender
3. Remove from heat. Stir in the half the sugar. Leave to cool. Put the remaining sugar into a heavy based pan with 6 tablespoons cold water. Dissolve over a low heat without stirring until you have a rich caramel colour. Immediately pour into the moulds - tipping to coat them with the caramel
4. Remove the vanilla pod from the rice along with the lemon peel. Scrape the seeds from the vanilla pod and stir into the rice along with the egg yolks
5. Whisk the egg whites in a large grease free bowl and fold into the rice pudding
6. Divide the rice equally between the ramekins
7. Place in a roasting tin and then pour in enough boiling water to come to a depth of 1 inch
8. Bake for 40 - 45 mins
9. Meanwhile prepare the compote
10. Dice the plums finely. Place in a pan with the sugar and wine. Heat gently and poach for 5 minutes. Serve the ramekins of rice pudding in the centre of a plate with some of the plum compote around the edge. Decorate with mint. Alternatively turn out the rice pudding by rubbing a knife around the edge and turning out onto the plate
