Cherry Bakewell Rice Pudding

Who doesn’t love cherry bakewell? And who doesn’t love a rice pudding? This recipe is a marriage made in heaven of these two classic comfort food puddings. Creamy, rich, indulgent rice pudding packed with vanilla topped with a sweet, juicy, almondy spiced cherry compote with crunchy toasted almonds for texture. Simple and delicious.

(Serves 4 - £0.68 per serving)

1. Add 750ml whole milk to your Circulon saucepan and heat over a medium heat until just steaming. Add 125g pudding rice, 30g golden caster sugar and both the pod and the scraped out seeds from a vanilla pod.
Stir until the mixture is brought to a boil, then turn down to a simmer for 25-30 minutes, stirring occasionally to make sure it isn’t sticking to the bottom (although the circular nonstick pans help to ensure this doesn’t happen).
2. Meanwhile, add 400g frozen pitted cherries to another Circulon sauce pan with 2 tbsps golden caster sugar, 1 tbsp water and the juice from a lemon. Simmer over a medium heat for 10 minutes or so until the cherries begin to release some of their liquid.
3. Mix 1/2 tbsp cornflour with a little water and add this to the mixture along with 1tsp almond extract. Stir until the mixture has thickened and taste, adding more lemon juice, sugar or almond extract.
4. Serve the rice pudding in bowls, topped with a dollop of the cherry compote and a scattering of toasted flaked almonds for the ultimate autumnal warmer.