This modern take on a traditional favourite is served with spiced apples in a caramel sauce and has added coconut milk for extra flavour.
Ready in 2 hours 30 minutes.
50g unsalted butter, softened
100g pudding rice
400ml full-fat milk
200ml coconut milk
40g caster sugar
1 tbsp runny honey
2 red apples, skinned, cored and cut into wedges
75g demerara sugar
1-2 tsp ground cinnamon
2 tbsp apple juice
Preheat the oven to 150°C/Fan 130°C/Gas 2. Use a little of the softened butter to thoroughly grease a 1.2 litre shallow ovenproof dish.
Tip the pudding rice into the buttered dish and stir in the milk and coconut milk. Add the caster sugar and stir again. Bake in the oven for 45 minutes. Carefully remove the dish and give the pudding a good stir, then stir in the honey and dot with a little more of the butter. Return to the oven for a further 1 hour 30 minutes or until a golden skin has formed and most of the milk has been absorbed by the rice.
About 10 minutes before the rice pudding is ready, melt the rest of the butter in a heavy-based frying pan over a medium heat. Add the apple slices and fry for 1-2 minutes, turning once. Sprinkle over the demerara sugar and cook gently, without stirring, until the sugar dissolves. Stir in the cinnamon and apple juice and simmer for a further few minutes until syrupy.
Stir the rice pudding (remove the skin first, if preferred) and spoon into bowls. Top with the apples and syrup and serve.
Mix it up: You can use other fruit slices instead of the apples – try peaches, pears or halved apricots to reflect what is in season for a different taste.