• 2 large ripe conference pears, cored, 1/2 thinly sliced and rest peeled and diced
  • 100g pudding rice
  • 1 Fairtrade Madagascan vanilla pod, split
  • 1 tsp cinnamon
  • 650ml British skimmed milk
  • 2 tbsp British lighter crème fraîche
  • 2 tbsp clear honey
  • 150g punnet blackberries


  1. 1

    Preheat the oven to 160°C, fan 140°C, gas 3. Put the pear slices on a baking tray lined with baking paper and cook in the oven for 30-35 minutes until slightly browned and crisp.

  2. 2

    Meanwhile, put the rice, diced pear, split vanilla pod, half teaspoon of the cinnamon and half the milk in a large saucepan over a gentle heat. Slowly bring to a simmer, stirring occasionally.

  3. 3

    Cook on medium heat, stirring frequently for 15 minutes until thickened, then stir in the remaining milk. Cook for another 15-20 minutes, stirring occasionally to stop it from sticking, being careful not to let it boil.

  4. 4

    When the rice is tender and creamy, remove the vanilla pod and stir in the crème fraîche and 1 tablespoon of the honey.

  5. 5

    Serve in bowls with a sprinkle of the remaining cinnamon, a couple of pear slices and a few blackberries, with the remaining honey drizzled over.


    Fresh pears are delicious, but see how easy it is to poach them. Watch the ‘How-to’ video.

Nutritional Details

Each serving provides
  • Energy 1013kj 242kcal 12%
  • Fat 2.5g 4%
  • Saturates 1.0g 5%
  • Sugars 24.6g 27%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

44.0g carbohydrate 5.4g fibre 8.2g protein

Also in these Scrapbooks

Back to top