Creamy Spelt Pudding (with fruit toppings)

Creamy Spelt Pudding (with fruit toppings)

A twist on a traditional British pud, using Sharpham Park pearled spelt in this creamy rice pudding adds texture and a subtle nutty flavour that works perfectly with the indulgent addition of clotted cream.

SERVES 4 – 6


• 700ml milk
• 1 cinnamon stick
• 5 - 6 cardamom pods, slight crushed
• 1 bay leaf
• 1 tsp ground nutmeg
• 150g Sharpham Park pearled spelt
• 50g caster sugar
• 100g clotted cream



1. Pour the milk, cinnamon, cardamom, bay leaf and nutmeg into a heavy-bottomed saucepan and warm over a medium heat. Bring to a boil, simmer for a minute then remove from the heat. Allow the spiced to infuse into the milk for about 5 - 10 minutes then pass through a fine sieve. For an extra-spiced pudding, leave the spices in the milk and remove at the end of cooking.
2. Place the spelt in a sieve and rinse until the water runs clear. Pour the infused milk into a clean saucepan and add the spelt and sugar. Cook over a medium to low heat for 50 minutes, stirring occasionally, until all the liquid has been absorbed by the grain. Stir in the clotted cream and return to a low heat for 5 - 10 minutes to achieve the desired consistency.
3. Spoon the pudding into bowls and finish with a sprinkling of cinnamon and your chosen topping (see toppings).



Honeyed Apricots

• 4 - 6 apricots, ripe but firm
• 1 tbsp raw honey

1. Preheat the grill to a medium heat
2. Carefully slice the apricots in half and remove the stone
3. Brush each apricot with a little honey
4. Place the apricots under the grill for 3 - 4 minutes until the fruit has softened and caramelised
5. Serve on top of the spelt pudding


Spiced Apple and Toasted Hazelnuts

• Small knob of butter
• 2 apples, peeled and diced
• 1 tsp cinnamon
• 1 clove
• 1 star anise
• 1/2 tsp ground ginger
• 40g blanched hazelnuts

1. Melt the butter in a small pan, then add the apples, cinnamon, cloves, star anise, ginger and a splash of water. Cover and cook for 5 - 10 minutes over a medium heat, until the apples have reduced down. Remove the whole spices.
2. Meanwhile, roughly chop the hazelnuts and toast in a dry pan for 1 - 2 minutes, occasionally swirling the pan to ensure they do not burn. Set aside until ready to serve.
3. Serve the apple on top of the spelt pudding and sprinkle with the toasted hazelnuts.


Blackberry, Lemon & Thyme Compote
• 150g lackberries
• 1 - 2 tbsp caster sugar, depending on sharpness of berries
• 1 lemon, juice and zest
• 3 thyme stalks

1. Place all the ingredients plus 1 tbsp of water into a saucepan and place over a medium heat.
2. Cooking for 8 - 10 minutes on a gentle simmer until the blackberries are stewed and form a jam-like consistency.
3. Add more lemon juice if required and remove from the heat.
4. Allow to slightly cool and to thicken and discard the thyme stalks. Serve the compote on top of the spelt pudding.


Caramelised Pear and Almonds

• 2 Conference pears
• Squeeze of lemon
• 2 small knobs of butter
• 2 tbsp soft brown sugar
• 40g toasted almond flakes

1. Peel, core and thinly slice the pears into a bowl, then toss in the lemon juice.
2. In a frying pan, heat the butter over a medium heat and sauté the pears until lightly browned. Remove from the pan and add the remaining butter and sugar. Melt on a low heat until bubbling. Return the pears to the pan until warmed through and sticky.
3. Serve the pears on top of the spelt pudding and sprinkle with almond flakes.


28th October 2019

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