Tom Kerridge's Best Ever Dishes
This is an easy but very tasty dessert. For a change, I use risotto rice rather than pudding rice so it cooks quicker but I toast it first for a richer, malty taste. Adding some chopped peaches and a dollop of cinnamon crème fraîche at the end makes this pudding even more special – I predict its simplicity and flavour will make it one of your go-to desserts.
You Will Need
Preheat the oven to 200°C/Gas Mark 6. Put the rice on a baking tray and bake for about 15 minutes, until it turns golden brown and smells toasted. Put the almonds on a second tray and toast them too; this should take about 4–5 minutes – keep an eye on them, as they burn quickly. When the rice and almonds are toasted, remove them from the oven and leave to cool.
Melt the butter in a large, heavy-bottomed saucepan over a medium– high heat and cook until it starts to foam and turn a rich, nutty brown. Add the rice, turn the heat down and stir until the rice is covered in the browned butter. Pour in the cream, almond milk and dark muscovado sugar. Gently cook the rice for about 15–20 minutes, stirring all the time, until it softens and absorbs the creamy liquid. Stirring helps release the starches from the rice, which thickens the cream. Remove from the heat, stir in the toasted almonds and leave to rest for 4–5 minutes. Stir in the mascarpone.
While the pudding is resting, whisk together the crème fraîche, icing sugar, cinnamon and orange zest until it’s nice and thick.
Either spoon the pudding into a large serving dish or into individual bowls. Scatter some peaches and mint over the top, then spoon over several dollops of the crème fraîche if serving from a large dish, or place one dollop in each bowl. Sprinkle on a little light muscovado sugar and serve.