One of the ultimate comfort foods for those that love it- this luxurious recipe will even convert those who don’t! Try making this a day or two before in cooled temperatures, then reheating at pizza cooking temperatures to get a beautiful sugary skin on top.
- 150g Pudding Rice
- 400g Milk
- 400g Cream
- 50g Caster Sugar
- 25g Butter
- ½ a vanilla pod, seeds scraped
- 2 tbsp Roughly chopped Pistachio’s (optional)
Firstly you will need to get your wood fired oven to it’s optimum temperature, then maintain at around 160°c.
Next, mix all the ingredients together in a heavy bottomed casserole dish, cover with baking parchment and a lid and pop in your wood fired oven for 1 hour.
When ready to serve, put the rice pudding in the oven proof serving dishes, cover with foil and pop into a hot oven for 5 minutes.
Finally, remove the foil, sprinkle with Demerara sugar, and return uncovered to the oven for 3 minutes, or until the skin has browned. Serve with chopped pistachios and prune compote.
Prune & Pear Compote
Great winter ingredients come together amazingly in this easy compote recipe. Try it spooned on top of your baked rice pudding, or alongside a pannacota or posset for a cold evening dessert.
- 125g Prunes, chopped
- 1 Pear, peeled, cored and chopped
- ½ Cinnamon Stick
- 1 Tbsp Soft Brown Sugar
- 2 Tbsp Water
- Squeeze of lemon juice
For this compote, you will need your oven at baking temperature which is anywhere from 140-160°c.
Place all the ingredients in a pan, cover with baking parchment and leave in the residual heat of the oven for 30minutes.
The compote can be served immediately, or reheated when needed.
Are you interested in our wood fired ovens? Head over to our product pages for more information.