Caramelised Rice Pudding with Poached Peaches in White Wine   

 

Serves 8

Preparation time: 20 mins 

Cooking time approx. 35 mins

 

This pudding needs to be made a good four hours in advance or preferably the day before

 

 

 

Ingredients:

 

• 75g pudding rice

• 150g golden caster sugar

• 500g milk

• 1 vanilla pod

• 125g double cream

• 3 egg yolks

 

 

The peaches:

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• 200ml dry white wine

• 100ml sugar

• 1 vanilla pod

• 1 lemon

• 6 ripe peaches

 

 

 

Method

 

1. Rinse the rice in cold water before combining it with the milk and half the sugar in a saucepan, together with the vanilla pod, split down the middle with the seeds scraped into the milk.
    

2. Bring to the boil and then simmer very gently for 25 minutes.
    

3. Whisk together the cream and egg yolks in a bowl. Once the rice is cooked, pour it, boiling hot, into the egg yolks and cream whisking it well before returning it to the pan and stirring it over a low heat for one minute. 
    

4. Pour the mixture back into a bowl, make sure the surface is smooth and chill.
    

5. Combine the wine, sugar, vanilla pod (slit in half as usual) and lemon in a saucepan. Bring to the boil, simmer gently for 10 minutes, then chill.
    

6. Peel the peaches and then cut them into six segments each and macerate them in the cold wine syrup (do this 2-3 hours in advance)
    

7. Sprinkle the very cold rice pudding with the remaining golden caster sugar.
    

8. Either glaze under a very hot grill or with a flame gun until the sugar is a brilliant dark brown sheet of caramel.
    

9. Serve the pudding with a ladleful of the peaches in their syrup.