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Freshly grated nutmeg, to serve
Poached cherries500g packet frozen
1 Preheat oven to 140ºC fan- forced (150ºC conventional). Grease a deep, 7-cup-capacity ovenproof dish with melted butter.
2 Put the rice, sugar, milk, cream, vanilla and butter in the prepared dish, then stir to combine. Put the dish in the oven and bake, stirring every 30 minutes, for 1½ hours. Cook for a further 30-45 minutes, without stirring, so a light golden skin forms on top.
3 Meanwhile, to make poached fruit: Put frozen fruit in a non-stick frying pan over a medium-high heat. Sprinkle over the sugar. Cook for 5-8 minutes, gently shaking the pan until the fruit is warm and a syrup starts to form. Remove pan from heat and set aside.
4 Grate a little fresh nutmeg over the warm pudding. Spoon into bowls, ladle over the poached fruit and syrup and serve.