Warm plum compote with creamy rice pudding

This is an old-fashioned nursery pudding that everyone will love.

1 x 500g tub Taste the Difference clotted cream rice pudding, or similar

Whole nutmeg (for grating)

For the compote:

400g (14oz) dark red plums, stoned and quartered

Cinnamon stick

2-3 tablespoons golden caster sugar

55ml (2fl oz) ruby port

Put the plums in a lidded saucepan. Tuck the cinnamon stick among them and sprinkle over two tablespoons of the sugar. Pour over the port and three tablespoons of water. Heat gently until the sugar has dissolved then turn up the heat. Put a lid on the pan and cook for 12-15 minutes until the plums are soft but retain some shape.

Preheat the oven to 180C, fan 160C, gas 4. Bake the rice pudding for 35 minutes. When ready, check the plums for sweetness, adding more sugar if needed. Grate nutmeg over the hot rice pudding and serve with the warm compote.

PER SERVING: 350cals; 14.3g fat, of which 8.9g saturated fat; 5.9g protein; 51g carbohydrate; 15.7g added sugar; Og salt; 1.7g fibre.