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Custardy rice pudding & cherry compote
Easy
Prep:
Cook:
Pair luxuriously creamy rice pudding with sharp cherry compote to cut through the sweetness of the custard
Skip to ingredients
- 15g buttersoftened, for the dish
- 140g pudding rice
- 50g caster sugar
- 4 tbsp custard powder
- 1 tsp vanilla bean paste
- 1 litre whole milk
- 170ml double cream
For the compote
- 150g frozen cherries(frozen sour cherries work well)
- 50g caster sugar
- ½ lemonjuiced
Nutrition: per serving
- kcal554
- fat28g
- saturates18g
- carbs65g
- sugars33g
- fibre1g
- protein9g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, custard powder, vanilla, milk and cream in a bowl and whisk to combine. Pour the mixture into the prepared dish. Bake for 1 hr 30 mins until a brown skin has formed on the surface and the rice is cooked through and tender.
step 2
Tip the frozen cherries into a small saucepan with the sugar and lemon juice. Cook gently over a low heat for 10-15 mins, or until the cherries have softened and the liquid has reduced enough to coat the back of a spoon. Let stand for a minute or two, then serve the rice pudding in bowls with the compote spooned over the top.
