Queen Mary’s English Pudding

Posted on March 14, 2016 by slandry

Queen Mary’s English Pudding
Craving my childhood treats as I see my mum become more frail this past year.  English Pudding you see, is a poor man’s dessert and they didn’t have a lot of money in England back in the days. This childhood dessert was a common welcomed occurrence.  Add this to white bread (yes, Wonder it was) that was buttered heavily and covered in brown sugar – broiled til the sugar melted, bubbled and hardened.  Special treats were reserved for winters such as Snow Candy.  Sis and I would run outside to catch fresh fallen snow while mum was cooking up candied syrup to just the right temp.  We giggled with anticipation when we saw the glistening drizzled syrup immediately harden into  maple flavored ‘snow candy’.  Queen Mary is my mum, as friends would call her coming from England as a war bride and I’m glad she did.  Love you mom!!!

Here is the recipe from my book The Passionate Vegetable

English Rice Pudding

(serves 6)
 
My mom is English and was a young woman during WWII.  She remembers many foods being rationed so when I was growing up our desserts were frequently very simple.  Mom’s version was with white rice and sugar, so I have stepped it up a bit….sorry mom. 
2          cups precooked long grain brown rice* (Basmati or Texmati is fine)
2          cups milk (cow, almond, coconut or rice)
½         tsp cinnamon, ground
¼         cup maple syrup
¼         cup raisins (unsulphered and organic if possible)
¼         tsp nutmeg, ground
Option:  Top with chopped walnuts
  1. In a 2 quart sauce pan with lid, add rice and the remaining ingredients.  Cover and bring to boil on high heat.  As soon as it boils, reduce heat to a simmer and cook for 30 minutes and serve.
  1. I usually make this dish when I have lots of leftover brown rice. However, if you want to make it from scratch, use 3/4 cup of long grain brown rice to 1 ½ cups of water, 1/8 tsp. sea salt. Cover, bring to boil, lower heat to medium low and simmer for 30 minutes or until all water is absorbed.
Serving Suggestion:  You can serve this topped with rich Cashew Cream (see this chapter) to add creaminess to the dessert or mix the Cashew Cream into the pudding right before serving.
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