Ingredients

• 50g/2oz butter
• 75g/3oz sugar
• 125g/5oz round-grain pudding rice
• 750ml/1pint 7fl oz milk
• seeds scraped out from 2 vanilla pods
• 150ml/6fl oz double cream
• pinch salt
• 75g/2oz butter
• 100g/3oz demerara sugar
• 4 Bramley apples
• peeled and diced
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp nutmeg

Directions

• For the rice pudding
• preheat the oven to 140C/280F/Gas 1.
• Place a saucepan onto a medium heat and add the butter and sugar.
• Add the rice and cook until it puffs up.
• Add the milk
• vanilla pod seeds
• cream and a pinch of salt and bring to the boil.
• Stir well to combine.
• Pour into an ovenproof dish and bake for 2-2½ hours.
• For the apple compote
• place a saucepan onto a medium heat and add the butter and sugar.
• Add the apples and spices and stir to combine.
• Bring to a simmer and cook until the apples have softened but still retain some texture.
• Allow to cool.
• To serve
• place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.