RICE PUDDING WITH APPLE COMPOTE AND MILK JAM

INGREDIENTS: (serves 4)

For the apple compote: 20g caster sugar; 3 large cooking apples, peeled, cored and thinly sliced; 2 Granny Smith apples, peeled, cored and cut into 3mm dice

For the milk jam: 65g caster sugar; 280ml whole milk; ½tsp bicarbonate of soda

For the rice pudding: 100g pudding rice; 650ml whole milk; 50ml double cream; 65g caster sugar; 1tsp vanilla seeds (scraped from ½ vanilla pod); 1 bay leaf 1 star anise; zest of 1 unwaxed lemon

METHOD:

1. For the apple compote: Tip the sugar and sliced cooking apples into a pan and place it over a medium heat and allow the apples to break down for about five minutes, until soft. Transfer the mixture to a food processor and blitz until smooth. Return the puree to the pan and add the diced Granny Smiths. Place the pan over a low heat and cook the sauce for about two to three minutes, until the apples have softened. Remove from the heat and set aside.

2. For the milk jam: Place all the ingredients in pan over a medium heat. Bring to the boil, then turn down the heat to a low simmer. Cook, whisking occasionally, for approximately 15-20 minutes until you have a dark brown caramel. Leave to cool. (Any leftovers will store in the fridge for up to five days.)

3. For the rice pudding: Rinse the pudding rice in a bowl and repeat until the water runs clear. Tip into a large pan and add the remaining pudding ingredients. Place over a low heat and cook, stirring well, for 15 minutes, or until the rice is softened but still has a little bite.

4. Spoon the apple compote equally into the bottom of each bowl. Top with equal amounts of the rice pudding and spoonfuls of milk jam. Serve warm or cold.