I've never much cared for rice pudding. To be fair, it's not something we really ate growing up, and I'm sure that the few times I tried it it was probably that abominable out-of-the-can stuff that would rightly put anyone off. But in all honesty the idea of sweet, mushy rice just never really appealed. Fast forward some years to a time where I'd learnt how to cook and realised that not only can things be pretty delicious when you do them yourself but, more importantly, that rice pudding doesn't have to (nor should it ever) be soggy, and all of a sudden the suggestion of a baked spelt pudding with nutmeg was really enticing.
This particular version is creamy and lush, packed with spice, and as good cold for breakfast as it is warm at the end of a sumptuous feast. What I especially like about it is how the spelt grains retain their chew, providing a fresh burst of earthiness amidst the richness of the cream sauce. Contrast it with something sharp, whatever takes yours or the season's fancy. A spoonful of plum compote should do the trick.
"...a stupendous super-computer which was so amazingly intelligent that even before its data banks had been connected up it had started from I think therefore I am and got as far as deducing the existence of rice pudding and income tax before anyone managed to turn it off."
— Douglas Adams, The Hitchhiker's Guide to the Galaxy
BAKED NUTMEG & SPELT PUDDING WITH PLUMS (Adapted from this recipe by Stevie Parle)
For the nutmeg & spelt pudding:
- 350 ml milk
- ½ vanilla pod, seeds scraped
- 1 cinnamon quill
- ⅓-½ nutmeg, grated
- 60 g butter
- 50 g raw sugar
- 100 g pearled spelt
- 300 ml cream
For the stewed plums:
- 8 blood plums, halved & stoned
- 1-2 star anise
- ½ vanilla pod, seeds scraped
- 25 g caster sugar (~2 Tbsp)
- A squeeze of lemon juice
Combine the milk, cinnamon, vanilla pod and freshly-grated nutmeg in a small pan and set over a low heat, until warm. Set aside for 1 hr to infuse.
Preheat the oven to 140℃. Melt the butter and sugar in a pan over low heat, then add the spelt, cream and ¾ of the infused milk (remove the vanilla pod and cinnamon quill first). Bring gently to a boil while stirring continuously, then pour into a baking dish and stir in the remaining milk. Cover loosely with foil and bake on the bottom shelf of the oven for 30 minutes, before lowering the temperature to 120℃ and baking for a further 1½-2 hours, until the pudding appears thick and creamy (not liquid), and there is a golden brown skin on top.
While the pudding is baking, make the plums by combining all the ingredients in a small pan over low-medium heat. Bring to a boil and then gently simmer until the fruit is soft but not falling apart. Remove from heat and leave to cool. Serve at room temperature.
To serve, spoon the pudding into deep bowls and top with a good dollop of plums.
Serves 4