Butternut squash soup
Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier
Rice pudding & spiced plum bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g plumshalved and pitted
- 1 cinnamonstick
- juice and zest 1 orange
- 150ml sweet sherry
- 2 tbsp golden caster sugarplus extra for sprinkling
For the rice pudding
- 700ml whole milk
- 50g golden caster sugarplus extra for sprinkling
- 200g pudding rice
- ½ nutmeggrated
- 170g can evaporated milk
- knob of butter
Nutrition: per serving
- kcal535
- fat14g
- saturates8g
- carbs89g
- sugars51g
- fibre2g
- protein15g
- salt0.46glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Put plums, cinnamon, orange zest and juice into a medium-sized baking dish. Pour on sherry, sprinkle on sugar, then cover and bake for 30 mins, until plums are tender.
step 2
Meanwhile, bring milk and sugar to the boil. add rice and cook until soft, about 30 mins, stirring often. Add most of the nutmeg and stir in evaporated milk.
step 3
Remove cinnamon from the spiced plums, then spoon over the rice in an even layer, grate over remaining nutmeg and sprinkle over extra caster sugar. Dot butter on top, return to the oven and cook for 20 mins or until the top is golden.
