Tonka bean rice pudding with stewed damsons by Mike North
Tonka bean rice pudding with stewed damsons
Ingredients (Makes four portions)
For the rice pudding
200g short-grain pudding rice
80g caster sugar
500ml milk
100ml whipped double cream
1 good pinch of grated tonka beans
For the damsons
400g damsons, stones removed
100g caster sugar
50ml brandy
1 cinnamon stick
Method
To make the rice pudding, place rice in a sieve, wash and put in a heavy bottomed pan with the milk, sugar and tonka beans. Simmer gently until tender (about 25 minutes). Place cooked rice back into a sieve to allow excess milk to run off, then cool. Put drained rice into a bowl then fold in the double cream.
For the damsons, place all ingredients in a pan and simmer gently until fruits are cooked and have a loose jam consistency. Remove cinnamon stick.
To serve, place a good spoon of rice pudding in a bowl with a generous helping of damson.
Mike North, the Nut Tree Inn, Murcott, Oxfordshire
