Saffron rice pudding with prune syrup

Preparation info
  • Serves


    • Difficulty


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.


For the prune syrup

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


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.