Vegan rice pudding with blackberry, pear & raisin compote

Ingredients

For the rice pudding

180g pudding rice

5g vegan butter for greasing

1 litre unsweetened almond milk

80g California raisins

4 cardamom pods, light crushed

1 cinnamon stick

1 vanilla pod, split and seeds scraped out

2 bay leaves

Pared peel of 1 orange

1/tsp ground cinnamon

Pinch of salt

For the compote

225g blackberries, fresh or frozen

2 ripe pears, peeled, cored and roughly chopped

80g California raisins

1 vanilla pod, split and seeds scraped out

Juice and zest of ½ orange

1/2 grated nutmeg

Method

Preheat the oven to 150c/fan 130c.

Lightly butter the sides and base of a 1.5litre oven proof dish.

Wash the pudding rice in cold water in a sieve and add to the dish.

Pour over almond milk, add the remaining ingredients, mix well.

Bake for 1 hour 45 minutes – 2 hours, until a skin has formed across the top and the rice is tender.

For the compote

Place all the ingredients into a medium pan, gently heat for 3-4 minutes, until the blackberries have cooked down and released their juice but not collapsing completely.

To serve

Spoon the rice pudding into serving dishes, discarding the whole spices, bay leaves and peal as you serve, top with compote.