Recipe
Few puddings stirred up such excitement with our volunteers and diners at Cegin Llanelli. This old school classic was cooked to perfection by our volunteer Estelle, queen of puddings. A rice pudding makes a small amount of rice go a long way and lets you showcase whatever fruit is seasonal on top. The sweet and sour cherry sauce offsets the creamy rice.
Illustration by Lauren Pollard, Llanelli
Ingredients (Serves 4)
- 40g butter
- 75g caster sugar
- 100g pudding rice (or Spanish paella rice works)
- 1tsp vanilla essence or half vanilla pod
- 1 litre full fat milk
- 150 ml double cream (optional, for a richer pudding)
- Pinch salt
- Pinch of grated nutmeg
- 300g ripe cherries (or frozen)
- 60 ml water
- 3 tbsp sugar
- 2 tsps lemon juice
Method
- Preheat oven to 150°C
- Melt butter in a thick based flameproof casserole and add sugar.
- On a low heat, stir gently and add the rice. Stir until coated. Don’t let the rice begin to brown.
- Add the milk and salt and stir gently, bring to a simmer.
- Turn off the heat and add the cream at this point if using, grate the nutmeg over the surface.
- Place into the oven and allow to cool undisturbed for 60-90 minutes. If the skin burns on top, place a sheet of foil over the top.
- Take out of the oven and leave to stand. Serve at room temperature
- Wash cherries. Remove the stones and halve the cherries. Place pitted and halved cherries into a small sauce pan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes).
- Remove cherries from the heat, transfer to a blender or food processor, or to a bowl with a stick blender, and purée, scraping down the sides if needed.
- Strain through a fine meshed strainer or sieve for a smoother sauce.
- You can keep the coulis covered in the fridge for up to 3 days. Good on yoghurt or porridge.
Recipes like this start in our workshops
Cegin y Bobl is a registered charity creating warm spaces across Wales where people learn to cook, share a meal, and build confidence in the kitchen. If this recipe meant something to you, a donation helps us open the door to more people.
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