Cardamom and Orange Rice Pudding with Roasted Plums

A fragrant and sophisticated twist on this classic nostalgic dessert, Tart London's rice pudding is infused with cardamom and orange and served with roasted plums.

From the book

A Love of Eating: Recipes from Tart London by &
A Love of Eating: Recipes from Tart London
Fresh, wholesome recipes full of seasonal ingredients
Inspiration for fuss-free weeknight cooking and weekend entertaining
Beautiful cakes and sweet treats


This is sophisticated yet comforting – it really is heaven in a bowl. It is lightly fragranced with orange blossom and cardamom, which work wonderfully with the caramelised, juicy roasted plums.

It is inspired by long weekend trips to Morocco, some of which took us far into the Atlas Mountains, while others were jaunts to Marrakech to pick up beautiful crockery and feast on heavily spiced tagines or warm, sticky, fruity desserts – just like this one.

Serves 4


160g pudding rice
100ml double cream
600ml whole milk
1 vanilla pod, split in half and seeds scraped out
1 tsp ground cardamom
1 tsp orange blossom
1 tbsp light honey
For the plums:
4 plums, halved and stoned
1 cinnamon stick, lightly bashed
4 tbsp orange juice
1 tbsp soft light brown sugar
To serve:
handful of chopped pistachios (optional)


1. Preheat the oven to 200ÆC/gas 6 and line a small roasting dish with baking paper (to help with the washing-up).

2. First prepare the plums. Place the plums cut side up in the roasting dish and scatter the bashed cinnamon stick around the plums. Splash over the orange juice and sprinkle the brown sugar on top. Roast in the oven for 20 minutes.

3. Meanwhile, place the pudding rice in a pan with the cream, milk, vanilla seeds and cardamom. Simmer for about 20 minutes, or until the rice is cooked, then add the orange blossom water and honey. Add a little water if needed, to loosen the rice.

4. Serve the rice pudding with the roasted plums on top and a good dollop of yoghurt, sprinkled with crushed pistachios.

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