Baked rice pudding with spiced apple compôte Recipe

Baked rice pudding with spiced apple compôte Recipe

  • 50g/2oz butter
  • 75g/3oz sugar
  • 125g/5oz round-grain pudding rice
  • 750ml/1pint 7fl oz milk
  • seeds scraped out from 2 vanilla pods
  • 150ml/6fl oz double cream
  • pinch salt
  • 75g/2oz butter
  • 100g/3oz demerara sugar
  • 4 Bramley apples, peeled and diced
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  1. For the rice pudding, preheat the oven to 140C/280F/Gas 1.
  2. Place a saucepan onto a medium heat and add the butter and sugar.
  3. Add the rice and cook until it puffs up.
  4. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.
  5. Stir well to combine.
  6. Pour into an ovenproof dish and bake for 2-2½ hours.
  7. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.
  8. Add the apples and spices and stir to combine.
  9. Bring to a simmer and cook until the apples have softened but still retain some texture.
  10. Allow to cool.
  11. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.
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