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

Custardy rice pudding & cherry compote served in bowls

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

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.