Custardy rice pudding & cherry compote

Name: Custardy rice pudding & cherry compote
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Ingredients: 15g butter softened, 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; 150g frozen cherries (frozen sour cherries work well); 50g caster sugar; ½ lemon juiced

Esther Clark

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Easy

Prep: 5 mins

Cook: 1 hr and 40 mins

A star rating of 3 out of 5.5 ratingsRate

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Pair luxuriously creamy rice pudding with sharp cherry compote to cut through the sweetness of the custard

Egg-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

15g butter

softened, 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 lemon

juiced

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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.

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A star rating of 3 out of 5.5 ratings

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