Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper.
Place the ginger cake on the baking tray and bake for 2 hours until dried out.
To make the rice pudding, heat the milk, cream, vanilla and lemon zest in a saucepan over a medium heat. Bring to the boil, remove from the heat and leave to infuse for 30 minutes.
Melt the butter in a large saucepan over a medium heat. Add the rice and stir to coat in the butter. Add the sugar, salt and the infused milk. Simmer gently for 2 hours.
Meanwhile, to make the blueberry compôte, heat a frying pan over a medium heat. Add the sugar and allow to caramelise. Add the spices, lemon juice and blueberries and cook for 5–8 minutes, or until thickened.
Serve the rice pudding in bowls, spoon over the compôte and sprinkle with crumbled ginger crisps.