Creamy rice pudding with stewed plums

Retro party recipe for 6 people, takes only 20 mins; recipe has port, red wine, cinnamon stick, star anise, clear honey, orange, plum, milk, double cream, vanilla pod, cinnamon stick, caster sugar, pudding rice, salted butter and mascarpone.

Creamy rice pudding with stewed plums

Creamy rice pudding with stewed plums

Recipe by Chef Soomro Course: Retro party


Prep time

10 mins


  • Red Wine: 200ml red wine
  • Milk: 1l full-fat milk
  • Orange: zest and juice 2 oranges
  • Caster Sugar: 100g caster sugar
  • Double Cream: 250ml double cream
  • Clear Honey: 100g clear honey
  • Mascarpone: 250g tub mascarpone
  • Vanilla Pod: 1 vanilla pod, split
  • Cinnamon Stick: 1 cinnamon stick
  • Star Anise: 1 star anise
  • Salted Butter: 50g salted butter
  • Pudding Rice: 200g pudding rice
  • Plum: 500g plums, halved and pitted
  • Port: 200ml port


  1. Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
  2. Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it's not necessary.
  3. Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
  4. Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.