Cardamom Rice Pudding With Blackberry Layer and Pecan Crumble Topping

I love rice pudding. I’ll happily eat it hot or cold. It brings back so many lovely memories from childhood. The school I went to served it up as a pudding with a spoonful of chocolate curls on top, which was so yummy. At home I used to enjoy it with a dollop of jam dropped into the middle.

When Boddington’s Berries sent me some of their delicious Blackberry Conserve to try, I just knew it would be amazing in a rice pudding, but I wanted to make it an extra special dessert. I decided to combine two of my favourite puddings into one… crumble and rice pudding layered with some of this fruity conserve.

One of the things I love about Boddington’s Berries products is the high fruit content. In fact, for every 100g of conserve, 80g of that is fruit! That equates to the most wonderful fruity taste and texture. It is like eating a mouthful of juicy ripe blackberries! You could use a different fruit conserve if you prefer but I would highly recommend choosing a Boddington’s one as they are such high quality. And the very high fruit content means it is like eating a fruit crumble with rice pudding.

I added cardamom to the rice pudding as it is a flavour I love and it compliments the blackberries perfectly. You can buy ground cardamom but the flavour and aroma is much better if you buy green cardamom pods and grind the seeds yourself. (They are available in little jars in the herbs and spices section of all supermarkets). I love foods with lots of different textures too so added pecan nuts to the crumble topping for extra crunch. I usually bake rice pudding in the oven so it gets that delicious skin on top, but I didn’t want that for this recipe so cooked it on the hob. I wanted the crumble topping to be super crunchy so baked it on it’s own in the oven in a shallow baking pan. You can eat this dessert hot or cold. We ate ours cold and really really enjoyed it. I served it in small tumbler glasses and it made 4 full portions. I like serving cold desserts in glasses, and it is lovely to be able to see the individual layers that way. It is up to you how you layer the different components. I put a thin layer of crumble in the glass first, then rice pudding, followed by a layer of blackberry conserve, with more rice pudding on that, and topped with a final layer of crumble. You could arrange it however you prefer.

The crumble topping is so tasty I made double the amount and used the leftover over the course of a few days as a topping on ice cream and mixed in with yoghurt. (I might have sneakily eaten a little bit on it’s own too but no one saw me so that’s ok).

 

Cardamom Rice Pudding With Blackberry Layer and Pecan Crumble Topping

FOR THE CRUMBLE TOPPING:

90 g plain flour

45 g unsalted butter

30 g caster sugar

15 g demerara sugar

30 g pecan nuts, roughly chopped

 

FOR THE RICE PUDDING:

100 g pudding rice

700 ml milk, plus an extra splash if desired

7 green cardamom pods

2 level tbsps caster sugar

 

4 tbsps Boddington’s Berries Blackberry Conserve

 

TO MAKE THE CRUMBLE TOPPING:

  • Preheat the oven to 180C/160C Fan.
  • Place the flour and butter into a bowl and rub together with your fingertips until the mixture resembles crumbs. (Or you can blitz it in a food processor).
  • Stir in the sugars and pecans until evenly distributed, then tip into a shallow baking pan and spread it all out so the layer is as thin as possible.
  • Bake in the oven for 15-20 minutes until golden brown and firm to the touch. (It will go even crunchier as it cools).
  • Leave to one side until needed.

 

TO MAKE THE CARDAMOM RICE PUDDING:

  • Press the cardamom pods to make them split open, then remove the seeds from inside. Use a pestle and mortar to grind the seeds as finely as possible.
  • Place the rice, milk, sugar and cardamom into a large saucepan and stir. Bring to the boil, stirring occasionally, then quickly reduce the heat so it doesn’t bubble over! Cover, then simmer on a low heat for 30-35 minutes, stirring from time to time to make sure it doesn’t stick to the bottom.
  • Taste a bit of the rice to make sure it is soft. If it is, remove from the heat. If not leave for a further 5-10 minutes.

 

TO ASSEMBLE:

  • The rice will thicken as it cools, so add an extra splash of milk if needed to loosen it up a bit.
  • Stir the Blackberry Conserve in a small bowl to make it easier to spread out.
  • Place a layer of crumble mixture in the bottom of each glass, then add a thick layer of rice pudding to half fill the glass. Spread a tablespoonful of conserve on top of the rice, then add more rice and finish with a golden layer of crumble topping.
  • Enjoy!

As I said before, you can enjoy this dessert hot or cold. If you are serving it hot though, make sure it is not boiling hot or else your glass might shatter! I know I said it is good to have lots of different textures but glass splinters do not count!!!

To see the full range of delicious conserves that Boddington’s Berries has to offer, CLICK HERE to go to their website.

 

DISCLAIMER: I received the Blackberry Conserve for free in exchange for a recipe idea. I only feature products on my blog that I genuinely would recommend, and all my views are my own honest opinions. 

 

 

Christmas Conserve and Custard Tarts – a Fruity Alternative to Mince Pies

I don’t know about you, but I think mince pies are so over-rated. Controversial I know, but there’s something about mincemeat that sets my teeth on edge. I’m ok with it if it is a tiny amount or it is drowned in custard, but otherwise I’m not a fan. But everyone has mince pies with a drink at Christmas, so what do you have if you don’t like them? With the help of the wonderful BODDINGTON’S BERRIES you can enjoy a lovely sweet custard tart with a fruity festive flavour, and it is so easy to make!

This year they have brought out 2 special Christmas products: a beautiful Christmas Chutney which I talk about in THIS POST and a deliciously indulgent Christmas Conserve. Both of these products are absolutely heavenly, and this Christmas Conserve really has the Wow factor! Boddington’s Berries kindly sent me a jar to try in some recipes, and my first thought was how good it would be in these little tarts. I have made these tarts before using mincemeat, and until now that was my alternative to mince pies. That has changed now as the updated version with this conserve is much much more delicious!

Before I give you the recipe, let me tell you about the Christmas Conserve, as this… is… amazing!

As you can see, it is packaged beautifully with a Christmassy label, and on the side of this it says,

“This conserve captures all the festive flavours. Made from oranges, strawberries, cranberries and a magical spoonful of cinnamon and cloves. Serve on fruit toast in front of a crackling fire”

I love that serving suggestion. I can imagine sitting in front of a fire doing exactly that. That would be a perfect Christmas Day breakfast too!

This Conserve is jam-packed with fruit (no pun intended) and the combination used is absolutely perfect. The addition of the cinnamon and cloves means it really is Christmas in a jar. I have ordered more of this so we can enjoy a Christmas cream tea on Christmas Eve when all the preparations are done and we can finally relax. I am really looking forward to that! This Conserve on freshly baked scones with a dollop of clotted cream will be divine!!! (If you fancy the sound of that too, order a jar today to make sure you have it in time for Christmas, and THIS RECIPE is the best one I have ever tried for scones. Trust me, you will LOVE this conserve on scones).

Back to my recipe. These tarts are made with a beautiful sweet cinnamon pastry which complements the conserve well. You can make your own custard for the tarts if you prefer but they work so well with ready-made custard, so I just use that. Christmas bakes for me are all about great taste with minimal fuss as there is always soooooo much to do, so the occasional cheat is allowed 😉 As this Christmas Conserve is such high quality and high in fruit, it doesn’t bubble up and overflow like normal jam often does in tarts. This means you can use more of it in these as it stays perfectly where you place it.

Here is the recipe:

 

CHRISTMAS CONSERVE AND CUSTARD TARTS

225 g plain flour

115 g unsalted butter, cubed and chilled, plus extra for greasing the pan

85 g caster sugar

1 large egg, beaten

Half a teaspoon of ground cinnamon

300 ml ready-made custard

4 rounded tablespoons ground almonds

1 jar Boddington’s Berries Christmas Conserve (you won’t use it all, don’t worry)

Toasted flaked almonds, to sprinkle on top

Icing sugar, to dust

  • Sieve the flour into a bowl and then use your fingertips to rub the butter in to it, until it resembles bread crumbs. Add the sugar and cinnamon and mix it all together. Add the beaten egg and, using a round ended knife, mix the egg in to the flour mixture as best as you can. Use your hand to press any dry bits in to the pastry mixture. Press it all together until it becomes a nice smooth ball. It will feel a bit sticky but that is perfect. Wrap it in clingfilm or foil and place in the fridge for 30 minutes.
  • While the pastry is chilling, preheat the oven to 200C/180C fan. Lightly grease a 12 hole muffin pan.
  • Mix the custard and the ground almonds together.
  • When the pastry has chilled, gently press it together until it is soft enough to roll out. Dust your worktop with flour and roll out your pastry to about 4 mm thickness. Use a large round cutter to cut out circles.
  • Press the pastry circles in to the muffin pan cavities. The pastry sides should go at least halfway up the pan. (If you have cut your pastry thick enough you can gently press the sides to make the pastry go higher up the sides if needed).
  • Add 1 heaped teaspoon of almond custard to each pastry case, and then add a teaspoon of Christmas Conserve on the middle of the custard. (If you have pressed your pastry cases high up the sides of the pan you can add a bit more of each filling). Sprinkle a few toasted flaked almonds over the top.
  • Bake in the centre of the oven for around 15-20 minutes, or until the pastry is golden.
  • Leave to cool in the pan for 5 minutes, then gently remove them using a small spatula or knife to ease them out.
  • Dust with icing sugar. Serve warm or cold.

Depending on how high you made your pastry cases, you will probably have enough pastry and filling to make 4-6 more tarts.

The custard puffs up while the tarts are baking but don’t worry, it does deflate a bit when they are ready.

I hope you like these as much as we all do in my house!

To buy this delicious Christmas Conserve, CLICK HERE to go to directly to the product on the Boddington’s Berries website. Delivery is free so grab some quick in time for Christmas! Happy Baking!

 

 

 

 

 

 

 

 

 

BakedIn Baking Club March Box… Chocolate Orange Hot Cross Buns

I really look forward to receiving my BakedIn Baking Club kit each month. My heart skips a beat when I see the long green box on my doormat. The March box was a perfect recipe for Easter… hot cross buns. They sent all the dry ingredients for you to either make traditional or chocolate orange hot cross buns.

As well as the packets of flour, sugars, yeast, spices, sultanas, chocolate chips etc, they also sent a butter measure (as always), a piping bag, baking parchment and the easy to follow recipe card. Last month they sent a tea temple from teapigs which I loved, so I was very happy to find they had sent another one in this box too! This time it was their Everyday Brew and it was so refreshing. Perfect to start the day the right way or as an energiser mid-morning with a hot cross bun 🙂 This tea is extra special for another reason, apart from the fact it tastes so good. Most of their tea comes from Rwanda, a country that unfortunately still has a stigma attached to disability. Teapigs fully funds one house (the teapigs house) which provides specialist care and accommodation for children and young adults with disabilities, and they also send donations to other similar houses and to help with the costs at the UCC Children’s School, a school which has over 500 children (52 of them with severe physical or learning disabilities). Every time you buy a pack of the teapigs Everyday Brew, they donate some of the money to these extremely worthwhile causes. So you get a cuppa that makes you feel good in more ways than one!

The kit also included a little pot of Boddington’s Berries orange marmalade to use as part of the glaze for the buns. The citrus smell as I peeled back the foil top was just beautiful! And it tasted as good as the smell suggested.

I had never made hot cross buns before so was excited but nervous about making these. I knew with BakedIn though every stage of the process would be explained brilliantly, and the end results would be scrumptious. I was right. The hardest part of the whole thing was the waiting while the dough proved. The recipe involved kneading the dough by hand, but I’ve had a bit of a kitchen nightmare which has meant I haven’t had much worktop space, so I used my stand mixer to knead mine. I followed the rest of the recipe exactly. I was so impressed with the resulting buns! We all tried each of the flavours and couldn’t decide which we preferred. They were both delicious. It was really good to have the chance to try a different flavour to the traditional ones too. They were so soft and light yet so so tasty. BakedIn continuously impress me with their recipes and their attention to detail. I have recommended them to so many people as they are such a fantastic club to be part of.

The Baking Club usually costs just £7.99 per month, which INCLUDES delivery! It is amazing value considering everything you receive, and the fact you are baking recipes exclusively created for BakedIn by Michel Roux! Michel Roux!!!!!! I know!!!!!!! How lucky are we?? If you enter the code TRY499 at the checkout you will receive your first box for £4.99! Click HERE to go to the website and begin your baking adventure. Happy baking! 🙂