We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.
We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.
Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.
In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!
I’ve not made this tart before – I hope it’s a hit tonight!
- 100g/3½oz short-grain pudding rice
- 400ml/14fl oz single cream
- 400ml/14 fl oz full-fat milk
- 50g/2oz caster sugar
- freshly grated nutmeg
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Put the rice into a sieve and rinse under a cold water tap
- Drain off excess water and put the rice into a shallow, wide oven-proof dish
- Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan
- Put the saucepan on a medium heat and stir until the sugar has dissolved
- Remove from the heat and carefully pour the liquid over the rice and give it a little stir
- Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top
- Allow to cool for a few minutes before serving