Rice pudding with caramelised pears and gingerbread crisps

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


By Matt Tebbutt


For the rice pudding

  • 1.5 litres/2½ pints milk
  • 200ml/7fl oz double cream
  • 1 vanilla pod, seeds removed and pod reserved
  • 2 lemons, zest only (removed in thick strips using a potato peeler)
  • 100g/3½oz butter, cubed
  • 150g/5½oz pudding rice
  • 150g/5½oz caster sugar
  • pinch salt

For the gingerbread crisps

  • 1 readymade Jamaican ginger cake, cut into thin strips lengthways

For the caramelised pears

  • 200g/7oz caster sugar
  • 1 conference or Williams pear, peeled and diced
  • 50ml/2fl oz poire Williams or pear liqueur
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