Ingredients

• 1 shop-bought ginger cake
• thinly sliced
• 1.5 litres/2¾ pints milk
• 200ml/7fl oz double cream
• 1 vanilla pod
• 2 lemons
• zest only
• 100g/3½oz butter
• 150g/5½oz pudding rice
• 150g/5½oz caster sugar
• pinch salt
• 30g/1oz sugar
• 1 cinnamon stick
• 1 star anise
• 3 cloves
• 2 lemons
• juice only
• 300g/10½oz blueberries

Directions

• Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper.
• Place the ginger cake on the baking tray and bake for 2 hours until dried out.
• To make the rice pudding
• heat the milk
• cream
• vanilla and lemon zest in a saucepan over a medium heat. Bring to the boil
• remove from the heat and leave to infuse for 30 minutes.
• Melt the butter in a large saucepan over a medium heat. Add the rice and stir to coat in the butter. Add the sugar
• salt and the infused milk. Simmer gently for 2 hours.
• Meanwhile
• to make the blueberry compôte
• heat a frying pan over a medium heat. Add the sugar and allow to caramelise. Add the spices
• lemon juice and blueberries and cook for 5–8 minutes
• or until thickened.
• Serve the rice pudding in bowls
• spoon over the compôte and sprinkle with crumbled ginger crisps.