Rice pudding with apple compote and milk jam

Nutrition Facts

Amount Per Serving

Calories 542 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 40mg13%

Sodium 245mg11%

Potassium 593mg17%

Carbohydrates 101g34%

Fiber 6g25%

Sugar 73g81%

Protein 10g20%

Vitamin A 686IU14%

Vitamin C 11mg13%

Calcium 294mg29%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A proper comforting pudding

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: British

Servings:

Calories: 542kcal

Author: Rob Howell

First, make the apple compote. Tip the sugar into a medium saucepan and add the sliced cooking apples. Place the pan over a medium heat and allow the apples to break down for about five minutes, until soft. Transfer the apple mixture to a food processor and blitz until smooth. Return the purée 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.
Make the milk jam. Place all the ingredients into a small saucepan 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.)
Rinse the pudding rice in a bowl and repeat until the water runs clear. Tip the rice into a large saucepan 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.
Spoon the apple compote equally into the bottom of each bowl. Top with equal amounts of the rice pudding and spoonfuls of milk jam, adding as much as you wish. Serve warm or cold.