Baked rice pudding with spiced apple compote

apples

Ingredients

For the rice pudding

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

For the apple compote

75g/2oz butter
100g/3oz demerara sugar
4 Bramley apples, peeled and diced
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp nutmeg

Method

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.