If the sloe gin soaked blackberries haven't tempted you to this recipe, we're sorry but we can no longer be friends
Zack Hawke, head chef at The Mariners Public House in Rock, shares his alternative festive pudding recipe – rice pudding with sloe gin soaked blackberries
Soak the blackberries in the sloe gin overnight – reserving a little for the end.
Scrape the vanilla seeds into the cream and milk, add the pod and cinnamon stick and warm gently (to infuse) for 10 minutes.
Add 100g of the sugar, salt and pudding rice and gently simmer for 45 minutes, stirring occasionally.
Add the mascarpone and butter and stir in.
Portion the rice into 6 bowls and sprinkle over the remaining sugar.
Place each one under a hot grill to caramelise and almost burn the sugar on top.
Finish with 3 blackberries on top of each rice pudding and a spoonful of the sloe gin – serve with a glass on the side!
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