Saffron rice pudding with prune syrup

Name: Saffron rice pudding with prune syrup
Yield: Serves 6
Ingredients: hot, strong, unscented tea; grated zest of 1 orange; 70 g caster sugar; 50 g unsalted butter; 200 ml double cream; coarsely crushed pistachios to finish; 100 g sugar; 2 tablespoons armagnac; 1 vanilla pod, split open; 750 ml full-cream milk; 90 g short-grain pudding rice; a good pinch of saffron strands; 200 g stoned Agen prunes (preferably not ready-to-eat)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is a sort of Moorish (definitely more-ish) version of an English favourite. The pudding can also be served at room temperature, in which case you may need to thin it down a little with milk. A thin, crisp biscuit is a good accompaniment.

Ingredients

For the prune syrup

200 g stoned Agen prunes (preferably not ready-to-eat)
hot, strong, unscented tea

Dessert
Vegetarian
Gluten-free
Autumn

Method

For the prune syrup, cover the prunes with hot tea and leave to soak and plump up overnight.

The next day, dissolve the sugar in 100 ml water. Bring to the boil, then remove from the heat. Drain the prunes and add to the hot syrup. Stir in the armagnac. Leave to cool to room temperature.