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Recipe Of The Month: Berries

Chilled rice pudding with berry compote (Serves 4)
For the pudding:
1.5 litres semi-skimmed milk
1 vanilla pod, seeds only
250g pudding rice
2 tbsp brown sugar
200ml double cream
For the compote:
700g mixed berries
100g caster sugar
½ tsp sea salt
1 vanilla pod, seeds only
Juice of 1 lemon
2 tbsp cornflour

1- Place the milk and the vanilla seeds in a saucepan over a medium heat. Stirring constantly, add the rice and simmer for 25 minutes or until it is just tender. If the mixture becomes dry, add extra milk.
2- Add the brown sugar and keep stirring until it has dissolved. Remove from the heat. Pour the pudding into a large bowl, cover and refrigerate for at least 30 minutes.
3- In a separate bowl, whip the double cream, then fold the cream into the cooled pudding. Refrigerate for at least one more hour.
4- For the compote, place 200ml of water plus all the ingredients except the cornflour into a saucepan, and bring to the boil. Simmer for 10 minutes.
5- In a separate bowl, whisk the cornflour with 2 tbsp of cold water to make a paste. Slowly add the paste to the berry compote, and keep stirring over a low heat until it thickens. Remove from the heat.
6- Spoon the cold rice pudding into 4–6 glasses and top with the fruit compote.

Berry clafoutis (Serves 6)
500g mixed berries
2 tbsp brandy or kirsch
80g caster sugar
2 tbsp demerara sugar
50g plain flour
Pinch of salt
2 eggs, beaten
250ml semi-skimmed or full-fat milk
20g butter, melted, plus extra to grease the baking dish
½ tsp vanilla essence
Zest from ½ lemon
Crème fraîche or double cream, to serve

1- Place the berries, brandy or kirsch, and 2 tbsp of the caster sugar in a bowl. Lightly crush the fruit and set aside for 1 hour.
2- Preheat the oven to 180°C/350°F/Gas 4.
3- Grease a tart pan or baking dish with butter, and sprinkle over 1 tbsp of the demerara sugar. Tip the fruit into the baking dish/tart pan.
4- Sift the flour into a large bowl and add the salt and remaining caster sugar. Whisk in the eggs, milk and melted butter until you have a smooth batter.
5- Stir in the vanilla essence and lemon zest, and pour the batter over the fruit.
6- Bake for 30 minutes or until the custard is set but still wobbly. Sprinkle over the remaining demerara sugar and serve with crème fraîche or double cream.

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Food styling and recipes by Katie Giovanni.

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