Clotted cream rice pudding with cherry compote

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Clotted cream rice pudding with cherry compote
Almost every country on the planet has a variation of rice pudding, but this is the one I grew up on. We always added a spoonful of jam as an extra treat so the cherry compote is my nod to childhood tradition.
  • 250g cherries, pitted (use frozen if out of season)
  • 120g fruit sugar (fructose)
  • 100ml orange juice
  • 1 tsp kirsch (optional)
  • 1 drop pure almond extract
  • 1.2 litre full-fat milk
  • 125g caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 200g pudding rice, washed thoroughly to remove any starch
  • 120g clotted cream
  • pinch sea salt
1. Place all the compote ingredients into a non-reactive saucepan and bring to the boil. Turn down the heat and simmer until the cherries are cooked, about 15 minutes.2. Using a slotted spoon, transfer the whole fruits to a sterilised jar, leaving behind the cooking liquor.3. Add the almond extract and kirsch to the pan. Bring to the boil and reduce until you have a thick syrup, 10-15 minutes. 4. Pour over the cherries then cool completely. Refrigerate until required. 5. For the rice pudding add the milk, sugar, vanilla (pod and seeds) and rice to a large saucepan.6. Bring to the boil then turn the heat down to low. Cook for 40-45 minutes, stirring occasionally, until the rice is cooked through. Be careful not to let it catch on the bottom of the pan.7. Take off the heat and stir through half of the clotted cream. When completely cool, stir through the rest.8. Chill and serve with the compote.
Prep time: Cook time: Total time: Yield: Serves 4