The Swiss Cafe on Grafton Street (Cairns) used to sell small tubs of cold spiced rice pudding - ever so refreshing on a hot Summer's day! At one point I was treating myself daily. Last week, my neighbours urged me to purchase the Morrison's rice pudding, which was a right steal at just 13p per can (it's no secret that the Yorkshire man hunts bargains as well as game). I hadn't eaten rice pudding in over a year and when I called my mum in a flurry of excitement, she reminded me how much I love the spiced version. Today I tossed a few spices in and the result was nostalgia inducing. I happened to have a bottle of cherry brandy in the homestead, so sloshed in a few cheeky teaspoons BUT, I wouldn't say that this is mandatory for success. The spices are so Christmassy and it is lovely served either straight from the stove, or chilled with a cup of tea. I am supposed to be cleaning the house in anticipation of Kane's arrival home - but couldn't resist sharing my version of Spiced Christmas Rice Pudding. Bon appetit!
Spiced Christmas Rice Pudding
Ingredients:
2 cans of plain rice pudding
Small handful of sultanas
2 cardamon pods
4 shakes ground nutmeg
4 shakes ground ginger
7 shakes ground cinnamon
5 tsp cherry brandy
Method:
Heat the rice pudding and sultanas in a saucepan over low heat for 2 mins. Split open the cardamon pods and add only the small black seeds from within. Add all other spices and the cherry brandy. Turn up ever so slightly, so that the pudding is simmering gently. Stir frequently to avoid sticking. Allow to simmer for a further 5-7 mins until the sultanas are plump and the pudding is exuding a fragrant aroma. Either serve hot as a winter warmer, or chill in the fridge for a few hours and serve as a refreshing after dinner treat. I think it seems more than appropriate to serve this for breakfast also.