Rice pudding with boozy prunes
From: The People's Cookbook
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Stewed in tea and Armagnac, prunes add a kick to Diane Johnson's traditional rice pudding
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Ingredients
For the boozy prunes
- 450 g prunes, stones removed, soaked overnight in 200ml black tea
- 100 ml cold black tea
- 150ml Armagnac
- 300 ml water
- 1 strip lemon peel
For the rice pudding
Method
1. For the boozy prunes: put the soaked prunes in a pan over a medium heat with the cold tea, Armagnac, water and lemon peel. Bring them to the boil, reduce the heat, and simmer very gently for about 1 hour until the prunes are tender.2. For the rice pudding: preheat the oven to 200C/gas 6, and generously butter a large ovenproof serving dish.
3. Put the pudding rice, milk, sugar and butter into a large pan over a high heat and bring to the boil, stirring constantly. Pour it into the prepared dish and bake for 45 minutes. Serve the rice pudding with the prunes.
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