64 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Pumpkin spice latte
rice pudding
SERVES 4
For the cake
150g (5½oz) basmati rice
300ml (10fl oz) water
250ml (9fl oz) whole milk
50ml (2fl oz) double cream
100g (3½oz) tinned pumpkin purée
(I use Libby’s)
100ml (3½fl oz) maple syrup
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
fi ne sea salt
freshly ground black pepper
For the cream top
200ml (7fl oz) double cream
25ml (1fl oz) maple syrup
1 tsp coffee extract
To de c orate
chocolate-covered coffee beans
(optional)
25g (1oz) dark chocolate
(60% cocoa solids), fi nely grated1 Put the basmati rice, water and a pinch
of salt into a medium saucepan with a lid.
Bring the water to a boil, then reduce to a
simmer and cover. Cook for 7-10 minutes,
until the rice is fairly soft and the water has
all evaporated. Do keep a watchful eye on
the pan, and if the pan boils dry too
quickly, just add a splash of water.
2 Stir the rice well, scraping it off the
bottom of the pan, then add the milk,
cream, pumpkin purée, maple syrup
and spices, with a pinch each of salt and
pepper. Bring to a boil, then reduce to
a gentle simmer and cook, stirring
frequently, for 10-15 minutes, until very
thick and gloopy.
3 Meanwhile, make the cream top.
Put the cream, maple syrup and coffee
extract into a mixing bowl and whisk to
very soft and floppy peaks – the cream
should hold peaks that threaten to disappear
if you so much as look at them wrong.
4 Divide the rice pudding among
4 bowls, then dollop a generous mound
of the cof fee cream on top. Finish with a
scattering of chocolate-covered coffee
beans, if using, and a grating of
dark chocolate.The recipes on pages
61-64 are taken from
A Flash in the Pan:
Simple, speedy
stovetop recipes by
John Whaite,
published by Kyle
Books (£20). www.
octopusbooks.co.ukPumpkin s
pice (^) latte
rice puddi
ng
Much^ as^ I^ love^ a^ traditional^ rice
pudding,^ with^ stout^
grains^ of^ rice^ flavoured^ only^ w
ith nutmeg
and^ jam,^ there’s^ a^ lot^ to^ be^ said^ fo
r this^ quicker,^
up-to-date^ version.^ This^ versio
n uses^ basmati^ rice,^
which^ is^ much^ quicker^ to^ coo
k. It’s^ important^ that^
you^ don’t^ wash^ the^ rice^ as^ you^ n
ormally^ would,
as those^ extra^ starches^ will^ only
serve^ to^ further^
thicken^ this^ bowl^ of^ gloopy^ joy.
John^ says...