If you make one pudding this month…
…It has to be our fruity take on kheer, the spiced Indian rice pudding that epitomises sweet comfort food. Impossibly thick and creamy, it makes the most indulgent dessert when the frost is twinkling outside. Although it’s usually simmered on the hob, oven baking creates a caramelised skin to break through with your spoon, revealing the silky pudding beneath
Baked kheer with safron and vanilla pears
SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN
TIME 50 MIN, SIMMERING TIME 1 HOUR, PLUS
OVERNIGHT INFUSING AND RESTING
MAKE AHEAD
Start the recipe a day before you want to eat it. Poach the pears up to 3 days ahead. Once cool, transfer the fruit in its syrup to an airtight container and keep in the fridge. Bring to room temperature to serve.
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January 2019
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About delicious. Magazine
The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!