Baked Rice Pudding with Stewed Plums

29 October 2020

We have another easy and tasty dish using our terracotta cookware and this time we have a dessert for you!
Rice pudding is a classic British desert and is the perfect Winter pud to warm you up and make you feel cosy.
You can use any topping of your choice. We love stewed fruit, like the plums we made here but you could use jam, or even melt in some dark chocolate after you've added the cream. Yum!

Scroll to the bottom to watch our video tutorial.

Serves 4-6 People



Rice Pudding

.40g butter
.100g of pudding or paella rice
.75g caster sugar
.1 litre full-fat milk
.150ml double cream
.1 vanilla pod split and de seeded (or 2 tsp of vanilla extract)
.pinch of salt
.plenty of freshly grated nutmeg


Stewed Plums

.4-6 large plums
.85g caster sugar
.1 cinnamon stick
.juice of 1 orange
.300ml water


  1. Pre-heat the oven to 140 degrees c
  2. Melt the butter in our terracotta casserole dish over a medium heat
  3. Add the rice and stir to coat in the butter
  4. Next, add the sugar and stir to combine, allow to cook for a couple of minutes
  5. Once the rice is coated, add the milk, stir to combine until there are no lumps
  6. Slice open the vanilla bean and remove the seeds
  7. Add the vanilla seeds (or essence), the cream and the salt and stir to combine
  8. Bring to a simmer and cook until there is a skin forming on top
  9. Grate on plenty of nutmeg
  10. Pop in the oven for 1 to 1 and a half hours until it's golden on top and jiggles slightly. You may need to put the lid on or cover with foil if the top browns before the rice absorbs the liquid.
  11. In the meantime while it's in the oven, it's time to make the stewed plums!
  12. Chop the plums in half and add them to a saucepan with the rest of the sugar, water, orange juice and cinnamon stick and simmer until the plums are soft and a syrup forms in the bottom.
  13. Remove the cinnamon sticks before serving.

All that's left to do is serve and enjoy!