Spiced rice pudding with poached pear and honeycomb
A GREAT autumn pudding about to return to the menu at The Cottage in the Wood, at Whinlatter, near Keswick, is spiced rice pudding with poached pear and honeycomb.
The gentle spice in the pudding compliments the sweet pickle of the pears and golden honeycomb adds a bit of texture and caramel richness.
Head chef Ben Wilkinson says they serve it with a pear sorbet for temperature contrast, but vanilla ice cream would work just as well.
100g pudding rice
3 green cardamom pod
1 stick cinnamon
1 star anise
5 black peppercorns
In an ovenproof pan — large enough to hold all the liquid — gently fry the spices in the butter. Add the rice and stir well until the rice becomes slightly translucent. Carefully add the milk and cream. Stir well and bring to a gentle simmer. Remove from the heat and cover the pan with a lid, or tinfoil. Bake in the oven at 150 degrees C and stir every 10 minutes until thick and creamy.
These can be prepared beforehand or cooked while the rice pudding is baking.
200ml sweet wine
50ml white wine vinegar
4 pears peeled and cut into quarters, core removed
Combine all and bring to the boil. Add the pears and reduce to a gentle simmer. Cook until the pears are tender.
This should be prepared beforehand to allow it to be cooled down.
165g caster sugar
7g bicarbonate of soda
Take great care preparing this as the sugar mixture will be very hot.
Combine all except the bicarbonate of soda in a tall pan. Cook this sugar mixture on a gentle heat until it is a very light caramel colour. Carefully add the bicarbonate and whisk to mix it in.
The mixture will bubble up and expand very rapidly, so be prepared.
Quickly pour the mixture on to a lined baking tray and allow to cool down. Once cool, break into small chunks.