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

Baking

Kerrygold Carrot Cake

Preheat the oven to 180 ° C, thoroughly grease a 28 cm springform pa...

Main courses

Salmon Fillets with a garlic, herb and citrus butter

Salmon and lemon were made for each other. Add fresh garlic with some herbs and...

Serves 4
Main courses

Roast Tarragon Chicken with Chestnut Mushroom Risotto

Pre-heat t...

Serves 4 people
Baking

Kerrygold Mince Pies

These can be packed in cellophane bags and tied with ribbons to be given as a ni...

Serves 12 pies
Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10....

Easy to Create

Pancake Cereal

Sieve the flour, baking powder, sugar...

Baking

Trifle with speculoos crumble and yoghurt

...

Serves 4
see more