Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

When they’re in season, this looks beautiful made with blood oranges. Slivers of date can be added to the compote, if you like.

SERVES 4-6 PREP 10 mins COOK 2 hrs 30 mins EASY V 50g butter, plus more for the dish 50g caster sugar

1 cardamom pod, seeds removed and ground

100g pudding rice

1 litre whole milk

150ml double cream 1 unwaxed orange, zested

¼ tsp vanilla extract For the compote

2 large oranges, juiced and

2 broad strips of orange zest 200ml pomegranate juice

1 tbsp pomegranate molasses

5 tbsp honey

75g granulated sugar

4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they’re smaller)

1 Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.

2 Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.

3 Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day • gluten free PER SERVING (6) 554 kcals • fat 27g • saturates 17g • carbs 69g • sugars 55g • fibre 2g • protein 8g • salt 0.5g