Ingredients
- 575mls milk
- 55g pudding rice
- 1 vanilla pod, split
- 150mls thick crème fraiche
- 4-5 heaped tbsp unrefined icing sugar
- zest and juice of 1 large lemon
- 150mls double cream, very lightly whipped with 2 tsp vanilla extract
- 350mls water, roughly
- 175g castor sugar
- 4 ripe medium tomatoes, blanched, skin removed
Method
- Pre-heat the oven to 150°C, Gas 2.
- Bring the milk and vanilla pod to the boil in an ovenproof saucepan.
- Rain in the rice and stir well, cover and place in the oven and cook for 40 minutes, or until thick and creamy.
- Then remove from the oven and cool and chill well.
- Place the water, sugar and lemon juice into a pan, bring to a simmer and dissolve the sugar.
- Cut the tomatoes in half and squeeze out all the seeds and juice.
- Pack them into syrup and then gently simmer for 15 minutes until the syrup thickens as the tomatoes cook gently push into the syrup, try not to break them up.
- Once cooked, remove the pan cover with film and leave to cool, then chill really well.
- When ready to serve, place the chilled rice into a bowl and break up with a spatula, then add the crème fraiche, icing sugar and lemon and bring together.
- Finally add the whipped cream.
- Roughly chop the candied tomatoes, then add to the rice and cream, swirling through, then spoon over a little syrup
- Serve in 4 tumblers with shortbread fingers.