Preparation time
less than 30 mins
Dietary
Vegetarian
Ingredients
- 1 shop-bought ginger cake, thinly sliced
For the rice pudding
- 1.5 litres/2¾ pints milk
- 200ml/7fl oz double cream
- 1 vanilla pod
- 2 lemons, zest only
- 100g/3½oz butter
- 150g/5½oz pudding rice
- 150g/5½oz caster sugar
- pinch salt
For the compôte
- 30g/1oz sugar
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 2 lemons, juice only
- 300g/10½oz blueberries
Method
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Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper.
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Place the ginger cake on the baking tray and bake for 2 hours until dried out.
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To make the rice pudding, heat the milk, cream, vanilla and lemon zest in a saucepan over a medium heat. Bring to the boil, remove from the heat and leave to infuse for 30 minutes.
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Melt the butter in a large saucepan over a medium heat. Add the rice and stir to coat in the butter. Add the sugar, salt and the infused milk. Simmer gently for 2 hours.
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Meanwhile, to make the blueberry compôte, heat a frying pan over a medium heat. Add the sugar and allow to caramelise. Add the spices, lemon juice and blueberries and cook for 5–8 minutes, or until thickened.
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Serve the rice pudding in bowls, spoon over the compôte and sprinkle with crumbled ginger crisps.