Baked cardamom rice pudding with oranges in honey & pomegranate syrup

Now 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

50g butter, plus extra 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

5 blood oranges, pith and peel removed

and cut into slices

1 Heat the oven to 150C/130C fan/gas 2 and butter a wide, 1.5-litre baking dish. Put the butter, sugar, cardamom, rice and milk in a pan 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 the rice grains are slightly swollen. Pour into the prepared 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 juices, molasses, honey and sugar in a pan, 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.

3 Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

PER SERVING (6) 554 kcals, fat 27g, saturates 17g, carbs 69g, sugars 55g, fibre 2g, protein 8g, salt 0.5g