The Caterer

Tonka bean rice pudding with stewed damsons by Mike North

17 August 2007
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


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

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