Brûléed rice pudding with black cherries

New

Dessert

Serves 4

Prep 5 min

Cook 10 min

A simple spiced sugar, sweet and aromatic with our blend of cinnamon, cardamom and star anise, adds flavour and a little drama to shop bought rice pudding and frozen cherries. It’s quick, comforting and indulgent—the perfect midweek treat as the nights draw in.

The spiced sugar will last for up to 6 months in an airtight container or jar, so make a double batch to keep on hand for sprinkling over porridge or stirring into hot chocolate.

Ingredients

	Spiced sugar
50g	golden (or regular) caster sugar
2 tsp	Ottolenghi sweet spice blend
	Pinch of salt (optional)

	Rice pudding
20g	unsalted butter, softened
2 tablespoons	spiced sugar
4 x 170g pots	shop-bought rice pudding (from the chiller cabinet)
75g	frozen cherries (do not defrost)

Method

Preheat the grill to its highest setting.
Combine everything for the spiced sugar and set aside.
Brush a medium round baking dish (about 20cm) with half of the butter and sprinkle with 1 tablespoon of the spiced sugar, turning the dish to evenly coat. Spoon in the rice pudding and smooth the surface, then scatter the cherries on top, pressing them into the rice pudding slightly. Sprinkle over the remaining tablespoon of sugar, then dot over the remaining butter and place directly under the grill for 8-10 minutes, until bubbling hot and caramelised (you should see some black spots forming on the surface).
Serve warm.