• For the rice pudding

  • 1.4 litres milk – semi skimmed

  • 1 cinnamon stick

  • 300g basmati rice

  • 1 tbsp vanilla extract

  • 8 cardamom pods

  • 100g golden caster sugar or 175g maple syrup

  • 150g raisins

  • 50g flaked almonds

  • For the plums

  • 8 plums

  • 100ml water or juice of an orange

  • 2 star anise

  • pinch of cloves

  • 1 tsp ginger syrup or ginger cordial


  • 1.

    Pour the milk into a heavy bottomed pan with the cinnamon stick. Bring it to the boil and stir in the rice and vanilla extract

  • 2.

    Simmer on a very low heat for about 30 minutes, making sure that you keep stirring so the rice does not stick to the pan

  • 3.

    Crush the cardamom pods in a pestle and mortar and extract their seeds. Throw the pods away and add the crushed seeds to the sugar

  • 4.

    When the rice looks like a soupy milky risotto but still has a little bite, stir in the raisins, almonds and cardamom sugar or maple syrup and cook for another 5 – 10 minutes on low adding more milk if it starts to get dry

  • 5.

    For the plums – chop them up roughly. Place in a pan with the water or juice, star anise, cloves and ginger syrup/cordial – heat through gently until the plums are slightly softened and the flavours have infused

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