Spiced rice pudding with poached pear and honeycomb

Date: Friday 25th September 2020
Spiced rice pudding with poached pair and honeycom
Spiced rice pudding with poached pair and honeycom

A GREAT autumn pudding about to return to the menu at The Cottage in the Wood, at Whinlatter, near Keswick, is spiced rice pudding with poached pear and honeycomb.

The gentle spice in the pudding compliments the sweet pickle of the pears and golden honeycomb adds a bit of texture and caramel richness.

Head chef Ben Wilkinson says they serve it with a pear sorbet for temperature contrast, but vanilla ice cream would work just as well.

Rice pudding

100g pudding rice

500ml milk

500ml cream

55g sugar

3 green cardamom pod

1 stick cinnamon

1 star anise

5 black peppercorns

20g butter

In an ovenproof pan — large enough to hold all the liquid — gently fry the spices in the butter. Add the rice and stir well until the rice becomes slightly translucent. Carefully add the milk and cream. Stir well and bring to a gentle simmer. Remove from the heat and cover the pan with a lid, or tinfoil. Bake in the oven at 150 degrees C and stir every 10 minutes until thick and creamy.

Poached pears

These can be prepared beforehand or cooked while the rice pudding is baking.

200ml sweet wine

250ml water

50ml white wine vinegar

100g sugar

4 pears peeled and cut into quarters, core removed

Combine all and bring to the boil. Add the pears and reduce to a gentle simmer. Cook until the pears are tender.

Honeycomb

This should be prepared beforehand to allow it to be cooled down.

165g caster sugar

25g honey

60g glucose

30ml water

7g bicarbonate of soda

Take great care preparing this as the sugar mixture will be very hot.

Combine all except the bicarbonate of soda in a tall pan. Cook this sugar mixture on a gentle heat until it is a very light caramel colour. Carefully add the bicarbonate and whisk to mix it in.

The mixture will bubble up and expand very rapidly, so be prepared.

Quickly pour the mixture on to a lined baking tray and allow to cool down. Once cool, break into small chunks.