Gizzi Erskine’s: Baked rice pudding with cardamom poached plums.
With the weather changing, my favourite holidays impending and the fact that I now get to pretend I am stopping my diet and can eat warming, slightly indulgent, naughty foods. This recipe from Gizzi Erskine’s new book: Gizzi’s Season’s Eatings was perfect. Especially as I am Halloweeening it up at the moment.
Now I am not usually a Cardamom fan, in fact I am that person that gets ragey when accidentally chewing on one in my rice at the local Indian.
I now however shall be waving the Cardamom flag, maybe only at half mast but still. Cardamom poached plums are rather divine. Breaking away from my usual mulled wine poached plums, this recipe was easy, lighter and it worked. Admittedly I lessened the suggested pods by two in fear but it was great. So great the poached plum recipe has been made three times now and used in the morning on our porridge.
It was nice to see Gizzi comes from the baked rice pudding family (it is the only way I have ever known). This recipe is so easy – anyone, no matter how fearful of cooking they are, can whip this all together and what you are left with is just scrummy. It is lying on the sofa with a fire and blanket whilst watching The Nightmare Before Christmas food. It is childhood in a bowl with a new addition of the plums to be passed on to the next generation.
In fairness this rice pudding needs no accompaniments but it does not hurt.
I have included the recipe, may you go and bake and devour this creamy, naughty pudding. For your hips may hate me but you will be thankful.
Cardamom poached plums:
350g (12 oz) Plums
3 Tablespoons caster sugar
6 cardamom pods, lightly crushed
2 Tablespoons lemon juice
Halve and stone the plums and place them in a large pan. Add the sugar, cardamom, lemon juice and 3 tablespoons of water. Bring to a gentle simmer and cook for 15 – 20 minutes, until the plums are tender and swimming in a little juice. Set aside until cold and then remove the cardamom pods. Mash plums slightly with a fork
Baked rice pudding:
100g (3 1/2 oz) Pudding rice
70g Caster sugar
300ml (10fl) double cream
700ml (1 1/4 pints) Whole milk
50g (1 3/4 oz) chopped unsalted butter
Seeds of 1 vanilla pod
A very generous fresh grating of nutmeg
1 bay leaf
(Cardamom poached plums to add)
Preheat the oven to 180c/160c fan (350f) Gas mark 4. In a1 1/2 litre baking dish, mix together all the ingredients, Cover with foil and bake in the oven for 45minutes. Remove the foil, stir and finish cooking uncovered for a further 30-45 minutes, or until a darkish skin has formed and the rice underneath is cooked and gooey and creamy.
It really is that easy and that delicious.
For more festive themed recipes check out Gizzi Erskine’s new book: Gizzi’s Seasons Eatings
Check out her Instagram too: Caution it may make you hungry. http://www.instagram.com/gizzierskine
Coming soon: I get the Halloween gossip from Gizzi.