Adapted from a Nigel Slater recipe, this rice pudding has a twist of warmth and sweetness thanks to the addition of ginger and fruit.

Nigel writes: “The baking time here is approximate. Rice pudding will be ready in its own time and will thicken or not as the mood takes it. The good thing is that such a pudding is also good-natured, and won’t mind waiting in a switched-off oven for when we are ready to serve it.”

Serves 4


green cardamom pods 6
raw milk 1 litre
bay leaves 2
vanilla pod 1, split lengthways
butter 30g
pudding rice 80g, short grain
caster sugar 3-4 tbsp
SACO ginger flakes 2 tsp
passion fruit 4
clementine 1

Set the oven at 140C/gas mark 1.

Break open the cardamom pods and remove the tiny brown-black seeds. Grind them finely using a spice mill or pestle and mortar. Pour the milk into a saucepan. Add the ground cardamom, bay leaves, vanilla pod split in half lengthways and the butter, and bring to the boil.

Put the pudding rice and caster sugar in a baking dish then, as the milk comes to the boil, pour it over the rice and stir to mix. Distribute the ginger flakes among the rice and milk. Put into the preheated oven and bake for 2 hours or until the rice is soft and the skin is pale gold in colour and puffed up.

Halve the passion fruit and squeeze the seeds and juice into a small bowl. Finely grate the zest from the clementine and stir most of it into the passion fruit.

At the table, serve the rice pudding, breaking through the skin with a spoon and adding the passion fruit and clementine.

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