Baked cinnamon rice pudding, apricot compote

This is a twist on the classic rice pudding and a favourite with my kids. I have used apricots here however apples, pears or even blackberry compote would work, with the cooking method being the same. This desert is the perfect comfort food and can be served hot or cold depending on individual preference. Top tip: add used vanilla pods to a jar of caster sugar to make vanilla sugar!

Serves 6


Rice pudding -

125g pudding rice

150g caster sugar

750ml milk

500ml double cream

2 cinnamon sticks

Apricot Compote:

700g fresh apricots

100g caster sugar

1 x star anise

1x vanilla pod split lengthways

1 x orange zest

100ml water


Pre heat oven to 150c/ gas mark 2

Place all the ingredients into an oven proof dish and mix through the milk. Place in the oven and bake for around 1 hour 30 minutes or until the rice is cooked and the liquid is absorbed.

For the compote cut the apricots in half and remove the stone. Cut these in half again. Add these along with all the other ingredients to a heavy based pan and cook on a low heat for around 25minutes. Add a touch of water if you feel it’s too thick. Remove the vanilla pod and the star anise.

When the rice pudding is ready it can be served hot or cold. Serve with a generous helping of the compote.