BAKED RICE PUDDING WITH CARAMEL FIGS

Good for the soul as well as the stomach, this heartwarming pud makes an ideal autumn dessert but also a delicious breakfast, so make sure there are adequate leftovers! 1 TBSP UNSALTED BUTTER, PLUS EXTRA FOR GREASING 100G PUDDING RICE 50G DARK BROWN SOFT SUGAR

1 TSP VANILLA BEAN PASTE 400ML MILK

300ML DOUBLE CREAM 2 TBSP SWEET SHERRY

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Grease a 1.5-litre shallow baking dish with butter, ensuring it is fully coated across the base and up the sides.

2 In a saucepan over a medium heat, melt the butter, then add (OPTIONAL)

2 STRIPS ORANGE PEEL 1 BAY LEAF

1 TSP GROUND CINNAMON ½ TSP GRATED NUTMEG

FOR THE CARAMEL FIGS 4 FIGS, HALVED

70G GRANULATED SUGAR 20G UNSALTED BUTTER the rice and stir to coat for a few minutes. Add the remaining ingredients and simmer for 1-2 minutes until well combined.

3 Pour into the prepared baking dish and bake for 1 hour 45 minutes, checking after 1 hour to make sure it isn’t burning. The pudding is ready when the rice is tender and the top is golden and just set.

4 Meanwhile, make the caramel figs. Put the sugar on a plate and press the cut side of each fig into the sugar to coat.

5 In a large frying pan over a high heat, cook the figs, cut-side down, for 4 minutes until they soften and the sugar begins to caramelise the fruit. Once bubbling and brown, turn the figs over and cook for another minute. Remove the figs and set aside.

6 Return the pan to the heat and add the butter. Stir and cook for 30 seconds, scraping the caramelised bits. Serve the rice pudding with the figs and their juices.

EXTRACTED FROM Orchard: Sweet and Savoury Recipes from the Countryside by James Rich (Hardie Grant, £22). Photography ©Laura Edwards.