Try this delicious rice pudding dessert with peaches and sweet vanilla from celeb chef James Martin
- 1(410g) can peach halves, in natural juice, drained
- 1 (425g) can creamed rice pudding
- 50g amaretto biscuits, lightly crushed
- 25g butter, softened
- 25g soft brown sugar
- 1 egg yoke
- 4tbsp amaretto liquor
- ½ tsp vanilla extract
Preheat the oven 180°C (350°F/gas mark 5).
Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, half the liquor and biscuits and mix well.
Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
Place in the middle of the oven and bake for 8-10 mins, until the top is lightly golden and bubbling. To serve, sit the ramekin on a small plate with a couple of amaretto biscuits on the side.
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You can drain the juice from canned peaches and thicken with flour to make a fruit sauce for ice cream or pancakes.