Hotel Chocolate Double Giveaway

If you are pleased by the thought of winning two scrumptious eggs from Hotel Chocolat, then you are going to be absolutely delighted when I tell you there are actually three luxury prizes to be won. One lucky winner will win two eggs here on Tinned Tomatoes and there is also the chance to win a Kids Easter Bunny Basket over at  Little Tums.

So which eggs did I choose?


Creamy Rice Pudding with a Boozy Berry Compote

An easy recipe for creamy rice pudding with boozy blueberry compote.

Creamy Rice Pudding with a Boozy Berry Compote

The original recipe I followed calls for cranberries (out of season), flaked almonds (I know I have a bag of these but I just can't find them anywhere), whipped cream and full fat milk (I used semi-skimmed milk and skipped the cream. I am trying to lose weight, not gain it).

You could also make this rice pudding with soya or nut milk.

Inside Roast Figs Sugar Snow cookbook by Diana Henry

Roast Figs Sugar Snow

Roast Figs Sugar Snow cookbook by Diana Henry

The recipe comes from a cookbook called Roast Figs Sugar Snow by Diana Henry.

It's a winter wonderland of a book featuring recipes from Northern Europe.

The recipe was originally called Danish Christmas Rice Pudding with Berry Compote, but I could hardly call it that once I had changed the key ingredient. I used blueberries in my compote and lovely they were too.

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Creamy Rice Pudding with a Boozy Berry Compote. The perfect Sunday night dinner dessert. #ricepudding #easyricepudding #berrycompote #berrysauce #boozysauce #blueberrysauce #blueberries #rice #dessert

Family Serving of Rice Pudding

When winter arrives again, as it surely will and you want to make Danish Christmas Rice Pudding with Berry Compote for a family gathering.

What you need to do is:

1. Double the quantity to serve 6-8.
2. Use fresh cranberries instead of blueberries.
3. Use full-fat milk.
4. Make sure you can lay your hands on some flaked almonds and don't just imagine you know where they are. Add 75g of almonds to the rice once it has fully cooked and cooled a little.
5. Add 450ml/16fl oz of loosely whipped, whipping cream. Fold it in gently once the rice has cooled down.

Diana travelled around Northern Europe for 5 years looking for wintry recipes for this book. She visited Russia, Austria, Switzerland, Hungary, Scandinavia, Northern Italy, America and France collecting recipes as she went, all recipes to entice and comfort us over the winter months.

I know, I know, I have waited until spring to bring you a dish.  

Now down to the nitty gritty! It is a beautiful cookbook to browse through on a lazy Sunday morning, capturing the essence of Winter with some really evocative photographs. It is an interesting read too with stories and chat at the beginning of chapters.

Gathering In chestnuts, hazelnuts, walnuts and pecans, 

Earthy Pleasures pumpkin, squash, beans and lentils,

Apples in the Attic apples, pears and quinces,

Winter on your Tongue herbs, spices and sour cream and From Hedgerow and Bog cranberries, blackberries, sloes and rosehips........

Is it suitable for vegetarians?

Alas, it is very meaty. *sigh*.

Don't get me wrong, there are some interesting recipes in there for us veggies and some can be converted, but there is a lot of meat and fish.

Here are a few of the recipes that caught my eye:

* Onion and Cider Soup with Melting Camembert
* Russian Curd Cheese Pancakes
* Salad of Pear, Hazelnuts and Cashel Blue Cheese
* Pecan and Pear Upside Down Cake
* Pumpkin Tarts with Spinach and Gorgonzola
* Roast Beetroot Salad with Orange and Goat's Cheese
* Sour Cream Apple-Pie Muffins
* Roast Figs, Shallots and Chestnuts with Gorgonzola Polenta
* Roast Figs and Plums in Vodka

Vegetarian Recipe Count 56 out of 109 (actually more than I thought)
Vegan Recipe Count 10 out of 109 (using vegan margarine and soy milk)

Roast Figs Sugar Snow by Diana Henry
Format: Hardback
Pages: 192
Publisher: Mitchell Beazley
ISBN: 978-1845336530
Published: this edition 2011 originally published in 2005 (UK)

Creamy Rice Pudding with a Boozy Berry Compote

Creamy Rice Pudding with a Boozy Berry Compote
Yield: 3-4
prep time: 5 Mcook time: 20 Mtotal time: 25 M
This is a creamy rice pudding that can be extra luxurious with full-fat milk and whipping cream or a little kinder on the waistline using skimmed or semi-skimmed milk. Topped with a compote of wine and cinnamon soaked blueberries or cranberries.


Berry Compote
  • 250ml/9fl oz/1 cup red wine (or fruit juice)
  • 100g/3.5oz/½cup caster sugar
  • ½ stick cinnamon
  • 200g/7oz/1 heaped cup blueberries
Rice Pudding
  • 150g/5½oz/¾ cup pudding rice
  • 1½ pints/ 3 cups semi-skimmed milk or almond milk
  • 3 tbsp caster sugar
  • 1 ½ tsp vanilla extract


  1. Make the berry compote first. Pour the wine, sugar and cinnamon in a small pot and heat gently until the sugar has dissolved. Add the blueberries (I reserve a few to pop on top of the compote before serving) and bring to the boil. Reduce to a simmer for about 20 minutes until the blueberries are soft.
  2. Spoon the berries into a bowl and continue simmering the wine until it has reduced by half. Let it cool a little and then remove the cinnamon stick and pour the berries back in.
  3. While the berries are simmering away, start on the rice pudding. Pour the rice into a large pan, along with the milk and sugar. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 10-15 minutes. Make sure you stir it regularly, so it doesn't stick. Stir in the vanilla.
  4. Serve the creamy rice in bowls and top with berry compote.
  5. Marvel at the joyous pudding you have just made.
  6. Eat some and then go back for seconds.
Fat (grams)
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rice pudding, easy rice pudding, how to cook rice pudding, berry compote, blueberry compote, boozy sauce, blueberries, pudding rice
Danish, vegetarian
Created using The Recipes Generator

Blueberry Recipes

Can you tell I like blueberries?

Creamy Rice Pudding with a Boozy Berry Compote

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms

Mushrooms stuffed with carrot, courgette (zucchini) and peanut butter, with a melted cheddar topping.

Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms

Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms

This is one of my husband Graham's favourite dishes. It's one his mother passed on to me and a really great recipe. It makes a really tasty vegetarian or vegan (if you use vegan cheese) main course when served with potatoes and veg.

The recipe is super simple and easy to prepare too.

Tender, juicy mushrooms, filled with the most delicious filling that is both sweet and salty with a crunch from the peanut butter. I haven't found a better stuffed mushroom yet.

Why not try them and let me know what you think?

Do you have a favourite stuffed mushroom recipe?

If you like stuffed vegetables try Stuffed Courgettes with Bulgur Wheat and Preserved Lemon next.

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Carrot & Courgette Stuffed Mushrooms
Don't be fooled into thinking these would be good on a diet, they are more luxurious than that. As well as the carrot and courgette there is also peanut butter & cheddar. Delicious!
  • 4 portobello mushrooms (or any large flat cap mushrooms)
  • 1 large carrot. peeled and grated
  • 1 good-sized or two smaller courgettes, grated
  • 4 tbsp crunchy peanut butter
  • 2 tbsp soy sauce (sometimes I use Worcestershire Sauce)
  • a good grinding of salt & pepper
  • 1 cup grated mature cheddar
1. Preheat the oven to 220c/200c fan/425f /gas mark 7.2. Peel the skin of the mushrooms and make sure they are clean. Use a piece of kitchen roll if you need to dust them off.3. Grate the carrot and courgette in a bowl and mix well.4. Add the peanut butter and soy sauce to the grated carrot and courgette and mix well together. If the mixture is too stiff, you can add a little more soy sauce, but the mixture should be quite thick. Season with salt and pepper.5. Pile the mixture into the four mushrooms and top with the grated cheese. Pop in the oven on a pre-heated baking tray for 20-25 minutes until the cheese has melted and started to brown.6. Serve with a selection of vegetables or with a baked potato and salad. If you would like to serve as a starter, just serve with a little salad.
Total time: Yield: Serves 4

Here are a few more stuffed mushroom recipes for you to try:
  1. French Onion Soup Stuffed Onions from Jo Cooks
  2. Crowdie Stuffed Mushrooms from A Wee Bit of Cooking
  3. Stuffed Mushrooms with Spring Onions & Cream Cheese from A Slice of Cherry Pie
  4. Garlic Stuffed Mushrooms from A Sweet Pea Chef
  5. Stuffed Mushrooms with Pecans from What Would Cathy Eat
  6. Danish Blue Cheese Stuffed Mushrooms from Anne's Kitchen

Sticky Toffee Banoffee Muffins

These naughty little muffins were dreamt up by the lovely Kirstie Allsopp. I found them in February's edition of Cook Vegetarian Magazine. I did hope to find the recipe on their website, so I could link to it, it just seems more honest. However, no such luck and as you cannot buy the magazine now that we are in the middle of March, I have decided to post the recipe. So forgive me and please go out and buy Cook Vegetarian!

The combination of banana, caramel and pecans is a good one and when you break into these muffins there are splodges of caramel inside. They are good cold, but even better warm. Warm caramel, mmmmmmmmmm!

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Sticky Toffee Banoffee Muffins
  • 275g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 free-range eggs
  • 150ml milk
  • 5 tbsp vegetable oil
  • 2 large ripe bananas, mashed
  • 1 tsp vanilla extract
  • 397g can Carnation Caramel
  • 100g pecan nuts, chopped
1. Preheat the oven to 190c/170c fan/375f /gas mark 5. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.2. In a seperate bowl, mix the eggs, milk, oil, mashed bananas and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.3. Drop spoonfuls of the caramel into the mixture, gently swirling through, but don't mix it in.4. Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecans.5. Bake in the pre-heated oven for 20 minutes and eat fresh and warm.
Total time: Yield: 12 muffins

I am entering this recipe into this month's Bookmarked Recipes.

If you want to add a recipe this month, you have until Saturday 24 March 2012. There is a linky at the end of this Post. You can find the guidelines here. Just remember they have to be suitable for vegetarians.

Mother's Day is Coming

Mother's Day is coming and as a relatively new mummy, Hotel Chocolat rewarded me with a box of chocolates. The H-Box dropped onto my doorstep and there wasn't a hope in hell that they would last until mother's day.

Maple Pecan Sticky Bars

A new daytime baking programme started this week. Baking Mad with Eric Lanlard is on at 12:05pm on Channel 4 each week day for 4 weeks.


Decorating Cupcakes at The Scarlet Bakery

A couple of weeks ago I attended a cupcake decorating class at The Scarlet Bakery. The Scarlet Bakery is our first cupcake shop in Dundee and it is proving very popular.

The Scarlet Bakery is owned and run by Paul & Kelly Fairweather. Kelly took some time out to answer a few questions about the bakery. You can read the interview at the end of the post.

Sangria at La Tasca

I always thought I had a rough idea how to make Sangria. I have never tried to make it until now and it turns out I really didn't know how to make it after all.

Now I have the recipe for a traditional Sangria after a visit to La Tasca in Glasgow.

La Tasca in Glasgow was having a relaunch and they invited myself and a few other Scottish bloggers along for a visit.
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