Rice pudding & spiced plum bake

This seasonal twist on rice pudding would make a lovely alternative to a fruit crumble

  • Prep:15 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 535
  • fat 14g
  • saturates 8g
  • carbs 89g
  • sugars 51g
  • fibre 2g
  • protein 15g
  • salt 0.46g


  • 500g plums, halved and pitted
  • 1 cinnamon stick
  • juice and zest 1 orange
  • 150ml sweet sherry
  • 2 tbsp golden caster sugar, plus extra for sprinkling
  • 700ml whole milk
  • 50g golden caster sugar, plus extra for sprinkling
  • 200g pudding rice
  • ½ nutmeg, grated
  • 170g can evaporated milk
  • knob of butter


  1. Heat oven to 190C/170C fan/gas 5. Put plums, cinnamon, orange zest and juice into a medium-sized baking dish. Pour on sherry, sprinkle on sugar, then cover and bake for 30 mins, until plums are tender.

  2. Meanwhile, bring milk and sugar to the boil. add rice and cook until soft, about 30 mins, stirring often. Add most of the nutmeg and stir in evaporated milk.

  3. Remove cinnamon from the spiced plums, then spoon over the rice in an even layer, grate over remaining nutmeg and sprinkle over extra caster sugar. Dot butter on top, return to the oven and cook for 20 mins or until the top is golden.

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