Chilled rice pudding with Mockbeggar farm raspberries

The ultimate nursery food, rice pudding is invariably the nourishment that bookends your existence: it is the food of the very young and the very old. It is loved by those with milk teeth and false teeth alike……and by most people in between. I love it both chilled (as below) and warm, but they are two very different desserts. This version is just lightly sweetened; it is toothsome but light and with a pure vanilla flavour pervading the rich dairy content. In the winter, serve this with soaked prunes, gingerbread crumbs and milk jam (dulche de leche). If you want to make the tray baked version, simply mix the ingredients as below but add a couple of knobs of salted butter and a generous grating of fresh nutmeg. Bake at 150C for 2 hours, stirring after 40 mins and again after another 40, then leave at the end for the rich milk skin to develop. The simplest dessert and the most rewarding.


Rice pudding

1kg               Milk

100g             Caster sugar

150g             Pudding rice

1                  Vanilla pod, split       

300g             Whipping cream, whipped to medium peaks


-       Put the milk, caster sugar, rice and vanilla in a pan and simmer gently for 45 mins, stirring regularly, until the milk is reduced and rice cooked.

-       Pour into a bowl and chill.

-       Once chilled, remove the vanilla pod, then fold in the whipped cream. Chill again.

Assemble

200g Raspberries

1 tbsp   Icing sugar

-       Take half the raspberries and crush with the sugar. Check for sweetness and acidity.

-       Mix in the remaining raspberries.

-       Add this to the chilled rice pudding and very loosely marble it.

-       Transfer to chilled glasses and top each with a raspberry.

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