Meals and Courses

Figgy Rice Pudding Brûlée

cook 10 mins
  • 8 teaspoons good-quality fig conserve
  • 500 g (1 lb) chilled, good-quality rice pudding
  • 75 g (3 oz) ready-to-eat dried figs, chopped
  • 1 teaspoon finely grated lemon rind (optional)
  • 50 g (2 oz) caster sugar
  • Set out 4 small heatproof dishes or ramekins and place 2 teaspoons of fig conserve in each one.
  • Empty the rice pudding into a bowl and stir in the figs, and lemon rind, if using. Spoon into the dishes.
  • Sprinkle an even layer of the caster sugar over the puddings and caramelize it with a blowtorch or under a very hot grill for 1–2 minutes.
  • Set aside for 1–2 minutes, until the brûlée hardens, then serve immediately.
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