Ingredients

Print recipe

Directions

  1. Place all the ingredients for the compote into a small saucepan. Bring to a simmer and cook gently for 5 minutes, remove, cool, cover and leave overnight.
  2. Preheat the oven to 180C.
  3. Put the rice, sugar, coconut, and butter into a pie dish. Bring the milk to the boil with the vanilla and pour over. Give everything a gentle stir. Bake in the preheated oven for 1½ - 2 hours and remove when just set. The skin on the pudding should be golden; the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy.
  4. Serve the pudding warm with the cherry compote chilled or at room temperature and chilled softly whipped cream on the side.

 

 

explore our

Similar Recipes

Seasonal

Festive Pumpkin and Ginger Cake with Salted Caramel Icing

This cake is the perfect showstopper for the festive season....

Main courses

Garlic-Butter Fried Chicken

Melt your butter and add it to a shall...

Serves 4-5 people
Starters

Smoked Haddock Corn Chowder

...

Serves 6
Seasonal

Christmas Cake in a Mug

Place the butter in a bowl and microwave it for 30 seconds until melt...

Baking

Raspberry Scones

Sometimes the simple things hit the spot. Like homemade scones still warm from t...

Serves 4
Main courses

PORK BELLY BLAA, ASIAN SLAW, HOI SIN MAYO

Set the oven to 160C. Put the pork on a roasting tray then sc...

Serves 10
Baking

Easy Caramel Rolls with Apples

...

see more