Last weekend I decided to make a little effort in the usual Friday night tea, and go for a little three course for me and Mr. I’ve seen some interesting dishes lately, usually via Great British Chefs and whilst I tend not to follow them, they do prove useful for inspiration. With this in mind, the menu I came up with on Friday was a starter of beetroot meringue with goat’s cheese cream and red onion chutney, followed by panfried haddock and chorizo, with fondant potatoes on a bed of creamed peas. For dessert we had iced rice pudding brulee with smashed blackberries – this was particularly good, and that’s why I am sharing it with you. I urge you to give it a go. It’s very easy, can be prepared in advance, and looks (and tastes) great. A lovely poshed up version of a classic, comfort pudding, but lightened up for Spring.
Iced Rice Pudding Brulee with Smashed Blackberries
Ingredients (serves 4)
100g pudding rice
400ml semi-skimmed milk
250ml cold water
1 tsp vanilla extract
1/2 tsp caster sugar (preferably golden)
3 tbsp demerera sugar
150g blackberries (plus extra to serve)
1/2 tsp icing sugar
1. Put the rice, milk, water and vanilla in a pan, and gently heat until simmering. Continue to simmer, stirring regularly, for 15-20 minutes until the rice is tender and the sauce is creamy.
2. If the pudding is too thick, add a little extra water. Stir in the sugar to sweeten slightly, then pour into a tray, lined with cling film, and leave to cool. Freeze until firm.
3. Gently heat the blackberries until softened, and stir in the icing sugar. Mix well to mash the blackberries slightly.
4. Remove the rice pudding from the freezer a couple of hours before serving, and allow to soften defrost slightly, then cut into squares. Put in the fridge until almost ready to serve.
5. Shortly before serving, sprinkle each square generously with demerera sugar, and use a hot grill or a blow torch to caramelise the tops. Serve on top of the smashed blackberries, with extra whole blackberries at the side, and a spring of mint.
This is definitely a lighter version than the stodgy baked rice pudding with burnt skin topping that I remember my Grandma making (and is still a firm favourite) but just as tasty. I’m pleased to have made it a bit more up to date, and something I can serve equally happily as a dinner party dessert or as an easy post-barbeque pud. I think I’ll be making this a bit this summer.