My latest obsession: The Delicious Miss Dahl

My breakfast toast is always slightly burnt. My 2-minute noodles somehow end up sad and soggy. I wouldn't know know how to operate an oven and I use my poor fridge for storage. To put it simply, I am NOT a cook. Why is it I have this (almost embarrassing) fascination with cooking programs???

I think chefs and cooks are closeted poets. The delectably descriptive language they employ to get our taste buds watering is truly inspiring. My inner journalist appreciates their 'saucy sonnets' and 'aromatic analogy's' - you could almost eat the words alone! Sophie Dahl has to be my favourite. Her show, 'The Delicious Miss Dahl', has me ready to put knife to board. Below is a recipe I am desperate to try out. Watch this space...

Cardamom rice pudding with spiced plums

Preparation time: less than 30 mins

Cooking time: no cooking required

Serves 4

Ingredients

For the rice pudding

1.4 litres/2¼ pints semi-skimmed milk

1 cinnamon stick

8 cardamom pods, seeds only

300g/10½oz basmati rice

1 tbsp vanilla extract

100g/3½oz golden caster sugar or 175ml/6fl oz maple syrup

150g/5oz raisins

55g/2oz flaked almonds

For the plums

8 plums, roughly chopped, stones removed

1 orange, juice only

2 star anise

pinch ground cloves

1 tsp stem ginger syrup or ginger cordial

Preparation method

For the rice pudding, pour the milk into a heavy-based saucepan with the cinnamon stick and cardamom. Bring to the boil, and stir in the rice and vanilla extract.

Simmer on a very low heat for 25-30 minutes, stirring continuously so the rice does not stick to the base of the pan.

When the rice resembles a soupy risotto, but still has a little bite, stir in the raisins, almonds and sugar or maple syrup, and continue to cook for a further 5-10 minutes, adding more milk if necessary.

For the plums, 10 minutes before the rice pudding is ready, place in a saucepan with the orange juice or 100ml/3½fl oz water, star anise, cloves and ginger syrup or cordial, and heat through gently until the plums are slightly softened and the flavours have infused.

To serve, divide the rice pudding between four bowls and top with the spiced plums.