Baked Cardamom-Scented Rice Pudding with Oranges in Honey & Pomegranate Syrup

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

50g butter , plus more for the dish

50g caster sugar

1 cardamom pod , seeds removed and ground

100g pudding rice

1l whole milk

150ml double cream

1unwaxed orange , zested

¼ tsp vanilla extract

subheading: For the compote:

2 large oranges , juiced and 2 broad strips of orange zest

200ml pomegranate juice

1 tbsp pomegranate molasses

5 tbsp honey

75g granulated sugar

4 to 5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

Directions at bbcgoodfood.com

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