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

Name: Caramelised Rice Pudding with Ampleforth Apple Brandy, Mulled Boozy Prunes, Cinnamon-Baked Cats’ Tongues
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 250 g arborio risotto rice; ½ vanilla pod - seeds scraped out; 500 ml full fat milk; 1 tsp ground mixed spice; 1 tsp vanilla extract; 1 pinch grated nutmeg; 50 ml Ampleforth apple brandy; 10 g demerara sugar for caramelising; 250 ml double cream; 150 ml water; 12 pitted Agen prunes; 150 ml caster sugar; 50 ml cooking brandy; 60 g unsalted butter; 60 g caster sugar; 1 egg - lightly whisked to a peak; 70 g plain flour; pinch of ground cinnamon

Preparation info

Serves
four

Difficulty
Medium
Ready in
1 hr 50

Appears in

Black Pudding & Foie Gras

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.

Ingredients

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

Europe
United Kingdom
Dessert
Vegetarian
Christmas

Method

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