Spiced Winter Fruit served with Creamed Vanilla Rice Pudding

Rice pudding

Method

1. Pre Heat Oven 150C/300F/ Gas 2
   
2. Mix milk and sugar in pan over a gentle heat
   
3. Split the vanilla pod and scrape out the seeds
   
4. Add the pod and the seeds to the milk and sugar, bring to a simmer
   
5. Stir in the rice, cover with greased baking paper and place into the oven for 50 min
   
6. Remove and leave to rest for 10 minutes
   
7. Remove the pod then fold in the whipping cream

Spiced fruit

Method

1. Put saucepan on to medium/high heat
   
2. Add the sugar to the pan and heat until the sugar liquidises and turns a pale caramel colour
   
3. Add apples, pears & plums and cook until the fruit is lightly coloured
   
4. Remove from heat then add brambles
   
5. Split the vanilla pod and scrape out the seeds
   
6. Add the pod and the seeds to the fruit with the cinnamon and star anise
   
7. Bake in the oven for 10 minutes or until the fruit is just soft
   
8. Remove from the oven and add the brambles

Pour the rice pudding into warmed bowls and serve with the winter fruits in the syrup on the side

Recipes provided by Andrew Fairlie, chef at the world-famous Gleneagles Hotel. The St Andrew’s Day Menu has been produced to get all of Scotland celebrating St Andrew’s Day in style by devising a traditional family meal everyone can all enjoy.

View the Cullen Skink recipe
View the Roast Shoulder of Lamb with Potato and Onion recipe

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