CARDAMOM PUDDING

If you're sad, have some pudding.
(And if you're not)

CARDAMOM PUDDING

with caramelised pear

Slighly adapted from Eat Different

3 heaped tablespoons rice flour

2 tablespoons soft brown sugar

2 cardamom pods

zest of one lemon

500ml (2 ⅓ cups) rice milk or other non-dairy milk

Caramelised pear:

1 pear

juice of one orange
2 tablespoons soft brown sugar

In a small pan, mix rice flour, 2 tablespoons of sugar, cardamom pods and lemon zest. Add the milk gradually and stir until there are no lumps. Transfer the pan onto a low heat and bring to the boil. Once the mixture starts bubbling, stir continuously until it thickens (15-20 minutes). Take off the heat, remove the cardamom pods with a spoon and set aside to cool. In the meantime, make the caramelised pear topping. Slice the pear and place it in a small pan, covering it with the orange juice and the remaining 2 tablespoons of sugar. Cook on a low heat until tender, then let cool. Pour the cream in a glass or jar and decorate it with one or two slices of caramelised pear. Serve!