Baked Pear and Cinnamon Rice Pudding Recipe from Macknade

It features beautiful Kentish pears, which are our seasonal spotlight for October (with 15% off for all Macknade cardholders), and a decadent rice laced with Hinxden Dairy double cream.

You can easily make both elements ahead, serving the pre-cooked pears at room temperature and warming through the rice pudding in a saucepan with a splash more milk before stirring in the double cream.

But... if you can manage it, there is something rather special about a cozy bowlful straight from the oven and pan.

Not a Macknade cardholder yet? You can sign up via our website here and collect your card in-store when you pick up your ingredients.

• For the baked pears:

• 2 conference pears, ripe but still firm
• 2 tbsp soft brown sugar
• 1 tbsp lemon juice
• Pinch ground cinnamon, plus extra for serving
• Pinch ground nutmeg
• 40g butter, cubed

• For the cinnamon rice pudding:

• 1 pint milk (600ml)
• 100g pudding rice
• 35g caster sugar
• 1 cinnamon stick
• 4 tbsp double cream

Instructions

1. Pre-heat the oven to 200C. Slice the pears in half and with a small spoon or the tip of a sharp knife remove their hard cores; a metal 1 tsp measuring spoon is perfect for this.

1. Arrange the pears cut side-up in a small baking dish and sprinkle with the brown sugar, lemon juice, cinnamon and nutmeg. Arrange the cubed butter over the pears and bake for 40 minutes, flipping the pears over so they are cut-side down in the puddling caramel halfway through.

1. To make the rice pudding, stir together the milk, pudding rice, sugar and cinnamon stick in a medium, heavy-bottomed saucepan. Bring to the boil over a high heat before reducing the temperature to medium low. Cook, stirring regularly, until the liquid is all absorbed and the rice is plump, tender and only has the tiniest amount of bite. This should take 30-40 minutes.

1. Remove the rice pudding from the heat and fish out the cinnamon stick. Stir in the double cream before dividing between four warm bowls, topping each with a pear half, some of the caramel sauce from the baking dish and a light dusting of ground cinnamon.