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.
- 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.
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.