• 100g pudding rice
  • 1 tbsp maple syrup
  • ½ tbsp vanilla bean paste or ½ vanilla pod, seeds scraped out
  • 650ml unsweetened almond milk plus an extra splash to serve (optional)

For the compote

  • 2 ripe pears, peeled, cored and chopped
  • 250g frozen or fresh mixed berries
  • 1 medium orange, juiced, zest peeled into strips using a vegetable peeler


  • STEP 1

    Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.

  • STEP 2

    Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pears are tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.


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