A couple weeks ago I suddenly decided I really wanted to make a Caramelised Pineapple Rice Pudding Illustration, based on a recipe that I learnt while working as a chef, and I liked it so much I also decided to cook it as well.

The recipe for the illustration is a little simpler than the real thing but if you want to have a go at making this dessert yourself, switch over to my food blog. It will be better if you follow the clear and detailed cooking instruction from my recipe on my food blog (although both are delicious).

Just recently I realised I haven’t created any recipe illustrations for a really long time. I’ve been so busy with everything around me for a really long time; family and commissions have kept me very busy, and this has had both positive and negative effects on my portfolio. The position is I get to show off new work that I’ve created for people but the negative is a lot of the work isn’t really in my style. So I decided from this spring no matter how busy I am I’m going to spend some time each week to create personal projects.

So I started Lilla Roger’s MATS A course and also joined her portfolio bootcamp which I have already shared quite a lot of the work I’ve created on this website. There’s still more to come and I’m learning a lot and really enjoying her course but I also want to create more recipe illustrations to share on They Draw and Cook. I enjoy creating work for their website and each time I submit a couple recipes I nearly always get some food illustration work.

This is a very easy dessert to prepare and one special thing about this dessert is if you’re a vegan this dessert can totally go “Vegan Friendly”! All you need to do is use vegan butter and only coconut milk instead. The rice pudding from this recipe will turn out quite thick if you like your rice pudding more loose and but to make it more liquid add more coconut milk or milk as you wish.

I learnt the recipe for Caramelised Pineapple Rice Pudding from one of the restaurants I worked in before but I decided to change the recipe a little bit. The original recipe for caramelised pineapple rice pudding called for rum but myself and my family don’t like rum in our desserts. My daughter especially can’t have rum (she’s only 5!) so I just left out the run. But if you like a bit of alcohol in your dessert please feel free to add. Add the rum after you’ve added the butter in the recipe and reduce the amount of water.

This is a dessert that will warm your heart and body. I think it’s a perfect dessert for the spring in Edinburgh and I hope you enjoy this dessert.