Allyson Gofton's Chocolate risotto with rum and tea-soaked prunes

Publish Date
Friday, 13 March 2020, 5:05PM

Creamed rice has never tasted so outrageously gorgeous.

Serve this Allyson Gofton recipe in cheeky little cups and saucers with prunes on the side. Divine!


  • 2 cups milk
  • 1 cup short-grain rice
  • Pinch salt
  • ¼ cup caster sugar
  • ½ cup cream
  • 100 grams dark chocolate, evenly chopped
  • ½ tsp vanilla essence


  • Icing sugar
  • Cocoa
  • Chocolate rolls

Rum and tea-soaked prunes

  • 340 gram packet prunes
  • 1 cup hot, strong Earl Grey tea
  • ¼ cup sugar
  • ¼ cup rum
  • ½ tsp vanilla essence


  1. Put the milk, rice and salt into a large microwave-proof bowl. Cover and cook in the microwave on high power for 5 minutes.
  2. Stir well, and return to the microwave. Cook on 70% power for a further 10-12 minutes until the rice is almost cooked. Leave covered and stand for 5 minutes. It will look very solid.
  3. Add the caster sugar, cream, chocolate and vanilla essence and stir until the chocolate has dissolved. Add more cream for a thinner risotto if wished.
  4. Serve hot in small cups or individual dishes, garnished with sifted icing sugar, cocoa and chocolate rolls. Serve the prunes on the side.

Rum and tea-soaked prunes

  1. Put the prunes in a heat-proof bowl and pour over the hot water, sugar, rum and vanilla essence and set aside in a cool place for 8 hours or overnight before serving.

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