Baked rice pudding with cider, apple and bramble compote and cinnamon doughnut
This is one of my favourite nursery puddings, made into something special with a delicious compote and mini doughnuts. Rice pudding is my nine-year-old son Toby’s favourite dessert but unfortunately he still prefers Mr Ambrosia’s version to mine! The doughnuts are great on their own, and particularly good filled with jam or lemon curd. You could serve this family style as one big dish for the perfect finish to a Sunday lunch feast!  The rice pudding is sweetened and enriched with condensed milk – a family recipe from my sous chef Kirk.


Ingredients
Serves 4—6

For the rice pudding:
  • 200g pudding or risotto rice 
  • 1 litre milk 
  • 50g sugar 
  • 100g condensed milk  

For the compote:
  • 2 large Bramley apples 
  • 150g brambles/blackberries
  • 100g caster sugar
  • 200ml dry cider

For the doughnuts:

Ferment:
  • 50g plain flour 
  • 65g milk 
  • 5g fresh or dried yeast 
  • 75g plain flour 

  • 15g caster sugar 
  • Pinch salt 
  • 25g butter (melted)
  • ½ beaten egg 

  • Cinnamon sugar 
  • 100g caster sugar 
  • 1tsp ground cinnamon
  • Rapeseed oil for deep-frying

Method
To make the rice pudding, place the milk in a saucepan and bring to the boil. Add the rice, sugar and condensed milk. Stir together, then place in a large ovenproof dish and bake in the oven for about one hour at 180°C/fan 160°C/gas 4.

  1. To make the doughnuts, first you must make the ferment. Warm the milk and add the 5g of yeast and 50g of plain flour, leave this to ferment until nearly doubled in volume. 
  2. To make the dough, place all the ingredients including the ferment in a food mixer with a dough hook and mix until a nice smooth dough is formed. You can mix this by hand if you wish.
  3. Leave in a cling film-covered bowl in a warm place until doubled in volume. Turn out onto a floured surface and knead for a minute, then roll out the dough with a rolling pin until about 3cm thick. Cut out the required size – the smallest size round cutter gives you lovely little bite-size doughnuts. Deep-fry in fresh oil at 160°C until golden brown, remove and drain on kitchen paper, then roll in cinnamon sugar.  
  4. To make the compote, core, peel and chop the apples and place in a saucepan with the cider and sugar. Cover and simmer until the apples start to break up, then add the brambles and cook for a further minute. Remove from the heat. This can be served warm or cold.


PUBLISHED :March 2018
TAGS : RECIPESFOOD
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