Ingredients

The following ingredients have 6 Servings
  • 50g pudding rice
  • 140g cherries , redcurrants or blueberries
  • 4 tbsp cassis liquer
  • 1 vanilla pod , split
  • 568ml pot double cream
  • 6 medium eggs
  • 2 tbsp golden caster sugar
  • 85g golden caster sugar

Instruction

  • Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
  • Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
  • Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
  • Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
  • Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.