Short grain pudding rice 200g Double cream 250ml Whole milk 1l Cinnamon stick 1 Vanilla pod 1 Demerara sugar 200g Mascarpone 250g Unsalted butter 50g Salt pinch of Blackberries 24 Sloe gin 400ml

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!

Christmas, Desserts

Rice pudding with gin soaked blackberries

If the sloe gin soaked blackberries haven't tempted you to this recipe, we're sorry but we can no longer be friends

Added on December 2, 2015

Zack Hawke, head chef at The Mariners Public House in Rock, shares his alternative festive pudding recipe – rice pudding with sloe gin soaked blackberries

www.themarinersrock.com

Serves 8

You will need

Short grain pudding rice 200g
Double cream 250ml
Whole milk 1l
Cinnamon stick 1
Vanilla pod 1
Demerara sugar 200g
Mascarpone 250g
Unsalted butter 50g
Salt pinch of
Blackberries 24
Sloe gin 400ml

Method

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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You will need

Short grain pudding rice 200g
Double cream 250ml
Whole milk 1l
Cinnamon stick 1
Vanilla pod 1
Demerara sugar 200g
Mascarpone 250g
Unsalted butter 50g
Salt pinch of
Blackberries 24
Sloe gin 400ml

Method

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!