CUSTARDY RICE PUDDING & CHERRY COMPOTE

Custardy rice pudding & cherry compote image

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

Provided by Esther Clark

Time 1h45m

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 554 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium