ingredients
2oz pudding rice
½ pt single cream
½ pt coconut milk
2oz sugar
1oz butter
1 vanilla pod
8oz fresh raspberries
2tbsps white rum
2tbsps icing sugar
METHOD
- Wash rice and drain
- Bring cream and coconut milk to the boil
- Shower in rice and stir
- Add sugar, split vanilla pod and butter
- Simmer slowly stirring regularly until cooked, 45 minutes approx
- Put half the raspberries into pan with icing sugar and rum
- Bring up to the boil and simmer until thickening
- Blitz in machine and pass through a sieve into clean pan, bring up to the boil and take off heat
- Add raspberries
- Pour pudding into dishes and put raspberries in centre and serve