1 to 2 hours
For this recipe you will need biscuits cutters (any shape will do).
For the rice pudding
- 200g/7oz pudding rice
- pinch of salt
- 1 tbsp unsalted butter
- 1 litre/1¾ pint full-fat milk
- 1 vanilla pod, split and seeds scraped
For the rhubarb
- 100g/3½oz caster sugar
- 1 orange, grated zest and juice only
- 900g/2lb rhubarb, cut in 6cm/2½in lengths
For the gingerbread biscuits
- 75ml/2½fl oz golden syrup
- 125g/4½oz caster sugar
- 100g/3½oz unsalted butter
- 75ml/2½fl oz double cream
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp bicarbonate of soda
- 350g/12oz plain flour, plus extra for dusting
For rice pudding, add the rice, salt, butter and 250ml/9fl oz water to a large saucepan. Cover with a lid and place over a high heat. Bring to the boil then reduce the heat and simmer for 10 minutes, or until the water has been absorbed and the rice is cooked.
Pour in the milk, vanilla pod and seeds. Stir through to combine then bring to the boil again. Reduce the heat and simmer slowly for 25–35 minutes until you have a creamy consistency but the rice still has a little bite to it. Pour the rice pudding into a baking dish and allow to cool before covering and popping it in the fridge until chilled.
For the rhubarb, put the sugar, orange zest and juice in a large saucepan with 100ml/3 ½fl oz water. Place over a medium-high heat and bring to a steady simmer, stirring until the sugar is dissolved.
Add the rhubarb and poach until it is soft when pierced with a fork. Remove using a slotted spoon and set aside on a plate. Continue to cook the poaching liquid until it becomes syrupy. Remove from the heat and allow to cool slightly before adding the rhubarb back in.
For the gingerbread biscuits, place a large saucepan over a medium heat and add the golden syrup, sugar and butter. Heat the mixture until the butter has melted and the sugar is completely dissolved. Take off the heat and stir in the cream and spices. Add the bicarbonate of soda and flour a little bit at a time, mixing with a wooden spoon until you have a loose mixture. Cover and leave in cool place overnight, the next day you should have a thick dough.
Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with a silicone baking mats or lightly dust with flour.
Flour a work surface and roll out the dough to about 2mm thick (basically as thin as you can). You want the biscuits to rise only slightly so they will be nice and crisp when they cool. Make sure to use up the dough scraps by pressing them together so you can roll the dough out again and cut out more biscuits.
Using cutters of your choice cut out the biscuits and place on the prepared baking trays.
Place in the oven for 10 minutes or until the biscuits are a rich brown colour. Place on a wire rack to cool. Any extra biscuits can be stored in an airtight container for up to a week or frozen.
Serve the chilled pudding in bowls with the rhubarb. Drizzle the syrup and some orange zest on top and serve the gingerbread biscuits alongside.