I first made this 3 years ago for a christmas party and was impressed by the taste of it. I just love how the texture harmonises together i.e. the bite of the crumble within the rice pudding. Just taste so good that I had to make it again. This time round, I made it on my birthday which was 2 weeks back. It still tasted soooo amazing! Attempted making 3 course meal which my boyfriend said that this dish was the best among the others. Just had to concur with him.
Rice pudding with apple compote and shortbread crumble recipe by Stephen Terry in the Good Food Guide Recipes book.
Makes 4-6 individual crumbles
For the rice pudding:
250ml double cream
1 vanilla pod, split in half lengthways
85g pudding rice
55g caster sugar
For the apple compote:
2 large bramley apples, peeled, cored and cut into 5mm dice
50g caster sugar
For the shortbread crumble:
25g butter, softened
40g strong white flour
Generous 1/2 tbsp cornflour
pinch of baking powder
20g caster sugar
Pinch of Halen Mon sea salt
1) For the rice pudding, put the cream, milk and vanilla pod into a saucepan and slowly bring to the boil. Then add the pudding rice, reduce the head and simmer for 12-15 minutes or until the rice is just cooked. Add the caster sugar and bring back up to the boil. Remove from the heat, leave to cool, and remove the vanilla pod.
2) To make the apple compote, put the apples and caster sugar into a pan and cook over a medium heat until the apples are cooked and tender, but still holding their shape, Remove from the heat and leave to cool.
3) For the crumble, preheat the oven to 140 celcius/Gas 1. Put all the ingredients in a bowl and rub together with your finger tips to the consistency of large breadcrumbs and then spread on a baking sheet. cook for about 35 minutes or until golden. Remove and leave to cool.
4) To serve, heat the rice pudding and apple separately. Put the rice pudding and the apple compote in large glasses in alternate layers and sprinkle generously with the shortbread crumble.