Blackberry Plum Rice Pudding
Traditional English rice pudding paired with sugar-cooked blackberries and plums, creamy and rich with a sweet, mellow flavor.
Story
This classic English rice pudding is gently simmered to a creamy, comforting perfection and served alongside sugar-cooked blackberries and plums. The milky, velvety base pairs beautifully with the sweet-tart, jammy fruit, creating a dessert that feels both nostalgic and elegant — a heartwarming tribute to timeless British comfort food.
Ingredients
caster sugar
250g
ripe plums (halved and pitted)
6 pieces
blackberries
250g
whole milk
1.5 litres
vanilla pod (split lengthways)
1
pudding rice (washed)
200g
half-fat fresh cream
100ml
vanilla extract
1 teaspoon
Instructions
1
Cook the sugar-poached plums
Pour 100g sugar and 300ml water into a pot and bring to a boil. When the syrup is boiling, add the plums. Place a piece of baking paper and a small plate on top of the plums to weigh them down and keep them submerged. Simmer over low heat for about 5 minutes until cooked through. Remove from heat.
2
Add the blackberries
Remove the plums from the hot syrup and add the blackberries. Remove them after 1 minute. Once the syrup has cooled, return all the fruit to the syrup.
3
Cook the rice pudding
Bring the milk and vanilla pod to a boil in a small pot. Slowly add the rice grains, and simmer over low heat for 15-20 minutes, stirring frequently. Once the rice is soft, remove the vanilla pod and scrape the vanilla seeds into the rice. Stir in the remaining sugar, heavy cream, and vanilla extract. Serve with the fruit and syrup.
