Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte

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
Print Friendly, PDF & Email
Top