• 750 ml whole milk
  • 125 g pudding rice
  • 25 g caster sugar
  • 1 vanilla pod
  • 150 ml carton double cream

For the fig compote

  • 2 cardamom pods (optional)
  • 8 fresh figs, trimmed and quartered
  • zest and juice of 1 orange
  • 2 tbsp dark muscovado sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 2 tbsp sweet sherry


  1. 1

    Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan.

  2. 2

    Bring to the boil, then reduce to a simmer and cook gently, stirring frequently for 25 minutes or until the rice has absorbed most of the milk. Remove the vanilla pod and stir in the cream.

  3. 3

    For the compote, split the cardamom pods if using and remove the seeds. Crush the seeds in a pestle and mortar to a coarse powder and place in a large frying pan with the remaining ingredients except the sherry. Simmer for 4-5 minutes until the figs are tender. Add the sherry, stir lightly and serve with the rice pudding.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 17.3g 25%
  • Saturates 10.8g 54%
  • Sugars 21.0g 23%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

35.7g carbohydrate 3.6g fibre 7.1g protein

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