Name: Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 50g butter , plus more for the dish -; 50g caster sugar -; 1 cardamom pod , seeds removed and ground -; 100g pudding rice -; 1l whole milk -; 150ml double cream -; 1unwaxed orange , zested -; ¼ tsp vanilla extract -; 2 large oranges , juiced and 2 broad strips of orange zest -; 200ml pomegranate juice -; 1 tbsp pomegranate molasses -; 5 tbsp honey -; 75g granulated sugar -; 4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller) -

Ingredients for - Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

1. 50g butter , plus more for the dish

2. 50g caster sugar

3. 1 cardamom pod , seeds removed and ground

4. 100g pudding rice

5. 1l whole milk

6. 150ml double cream

7. 1unwaxed orange , zested

8. ¼ tsp vanilla extract

9. 2 large oranges , juiced and 2 broad strips of orange zest

10. 200ml pomegranate juice

11. 1 tbsp pomegranate molasses

12. 5 tbsp honey

13. 75g granulated sugar

14. 4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

How to cook deliciously - Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

1 . Stage

Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.

2 . Stage

Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.

3 . Stage

Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.