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
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.
|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|
|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.