Rice Pudding with Drunken Raisins

prep 10 mins + 30 mins soaking time cook 2 hours
  • 50 g (2 oz) raisins
  • 2 tablespoons fortified wine (such as Pedro Ximénez, Madeira or sweet sherry)
  • 65 g (2½ oz) pudding rice
  • 25 g (1 oz) caster sugar
  • 600 ml (1 pint) milk
  • 25 g (1 oz) unsalted butter, diced
  • large pinch each of grated nutmeg and cinnamon

Put the raisins in a small saucepan with the fortified wine and warm together, or microwave the raisins and wine in a small bowl for 30 seconds on full power. Leave to soak for 30 minutes or longer if time allows.

Grease a 900 ml (1½ pint) pie dish, then put in the rice and the sugar. Spoon the soaked raisins on top, then cover with the milk. Dot with the butter and sprinkle with the spices.

Cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 2 hours until the pudding is golden on top, the rice is tender and the milk thick and creamy. Spoon into bowls and serve with spoonfuls of extra-thick cream.

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