Caramelised Nectarines or Peaches with Sticky Rice Pudding

Caramelised Nectarines or Peaches with Sticky Rice Pudding

This is a little different from all the other creamy puddings. You can use either nectarines or peaches. Nectarines have a more tangy, fruity flavour.

Equipment

-         Kitchen scale

-         2 large saucepans

-         Stove top

-         2 mixing bowls

-         A teaspoon

-         2 tablespoons

-         A measuring jug

-         Can opener (not necessary if condensed milk in tube or can with ring pull)

-         A long handled wooden spoon

-         A sharp knife

-         Chopping board

Ingredients

-         For the rice

-         55grams Arborio rice

-         2 Tablespoons of butter

-         1 Tablespoon of sugar

-         580ml fresh full cream milk

-         30ml thick cream

-         30ml condensed milk

-         5ml vanilla essence

-         Pinch of salt

-         For the fruit

-         15ml butter

-         4 fresh nectarines or peaches

-         45ml brown sugar

Method

Rice pudding:

-         Measure out all the ingredients

-         Put everything into a large saucepan. Turn the stove top onto a medium heat. Slowly bring everything to the boil, lower the heat and simmer for 30 minutes until cooked. Stir regularly with the wooden spoon to prevent the rice from sticking to the pan.

Fruit:

-         Cut the fruit in half and remove the stones. Slice into pieces, from top to bottom.

-         Heat the butter in a large saucepan

-         Press the slices of fruit into the sugar on one side only

and place sugar side down into the pan.

Fry for five minutes until golden and caramelised

Serve with the rice pudding.