Slow-baked rice pudding is a comforting way to use a late-summer damson harvest. The fruit is cooked separately into a spoonable compote, then served over the creamy pudding so its sharpness stays distinct.
Ingredients
- 100g Pudding rice
- 900ml Whole milk
- 35g, divided Caster sugar
- 15g Butter
- 1 tsp Vanilla extract
- 300g, washed Damsons
- 2 tbsp Water
Method
- Heat the oven to 150°C (130°C fan). Put the pudding rice, milk, 25g sugar, butter and vanilla in a 1.5-litre ovenproof dish. Stir well and grate a little nutmeg over the surface if liked.
- Bake uncovered for 2 hours to 2 hours 15 minutes, stirring once after the first 30 minutes. The rice should be tender and the top lightly golden; add a splash of milk if the pudding becomes thicker than you like before the rice is tender.
- While it bakes, put the whole damsons, water and remaining 10g sugar in a covered saucepan over low heat. Cook gently for 10–15 minutes, stirring occasionally, until the fruit is soft and the stones loosen.
- Cool the damsons until safe to handle, then remove and discard every stone. Return the fruit pulp to the pan and simmer briefly if you want a thicker compote. Cool or keep warm for serving.
- Rest the rice pudding for 10 minutes, then spoon into bowls and top with damson compote.
Allotment tip
Stir once during the first half of baking to stop the rice settling, then leave it to form a light skin. Take care to remove all damson stones before serving.
Ingredient swaps
Use whole milk for the creamiest result. A plant drink can be used, but it changes the texture and may need a different baking time; check the rice is tender before serving. Plums can replace damsons; stone them before cooking.
Allergens: Milk (dairy).
Storing leftovers
Cool leftovers promptly, refrigerate within two hours and eat within 48 hours or freeze. Reheat until steaming hot throughout, adding a little milk if needed to loosen.