Caramelised Rice Pudding with Ampleforth Apple Brandy, Mulled Boozy Prunes, Cinnamon-Baked Cats’ Tongues

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in

By Andrew Pern

Published 2008

  • About

Autumn fuel at its comforting best Creamy rice flavoured with aged apple brandy, warmed prunes and baked cats’ tongues (“ langue de chats”) to give texture and a useful “spade” for digging into this moreish pudding.


  • 250 g arborio risotto rice
  • 500 ml full fat milk
  • ½ v


Place all the ingredients, except the milk, into a thick-bottomed pan, stir for 2 to 3 minutes, then add the milk. Simmer for approx ¾ to 1 hour until soft and tender. Taste. Spoon into small copper pans or other suitable Vessel, sprinkle with demerara sugar and caramelise with a blowtorch or under a very hot grill. Serve immediately on a warm plate with three prunes around it, and the biscuits