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Rice pudding with gin soaked blackberries

Published on December 2, 2015
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Zack Hawke, head chef at The Mariners Public House in Rock, shares his alternative festive pudding recipe – rice pudding with sloe gin soaked blackberries

Rice pudding

Serves 8

You will need

Short grain pudding rice 200g
Double cream
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


  1. Soak the blackberries in the sloe gin overnight – reserving a little for the end.
  2. Scrape the vanilla seeds into the cream and milk, add the pod and cinnamon stick and warm gently (to infuse) for  10 minutes.
  3. Add 100g of the sugar, salt and pudding rice and gently simmer for 45 minutes, stirring occasionally.
  4. Add the mascarpone and butter and stir in.
  5. Portion the rice into 6 bowls and sprinkle over the remaining sugar.
  6. Place each one under a hot grill to caramelise and almost burn the sugar on top.
  7. 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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