Ingredients

• 50g/2oz butter
• 200g/7oz pudding rice
• 125g/4½oz caster sugar
• 600ml/20fl oz full-fat milk
• 500ml/18fl oz double cream
• 1 vanilla pod
• seeds removed
• 110g/4oz clotted cream
• 2 baby pineapples
• peeled
• core removed
• thinly sliced
• 1 lemon
• juice only
• 75g/3oz caster sugar
• 55g/2oz butter

Directions

• For the rice pudding
• melt the butter in a saucepan until foaming and fry the rice for one minute. Add 50g/2oz of the sugar
• 500ml/16floz of the milk
• the double cream and vanilla pod and bring the mixture to the boil.
• Reduce the heat to a simmer and cook for 30-40 minutes until tender and all the liquid is absorbed. (If you’re cooking the rice pudding in advance
• spread the rice onto a tray and set aside to cool
• chill in the fridge until needed.)
• Return the rice to a saucepan
• add the remaining milk and slowly bring to the boil. Stir in the clotted cream until well combined.
• Spoon the mixture into a baking dish
• sprinkle over the remaining sugar and caramelise with a cook’s torch or under a hot grill.
• Meanwhile
• for the caramelised pineapple
• heat a frying pan until hot
• add the pineapple and cook for 1-2 minutes on each side. Add the lemon juice
• sugar and butter and cook for a further 1-2 minutes
• or until the sauce is bubbling and thickened.
• To serve
• spoon some pineapple slices onto serving plates
• spoon the rice pudding alongside and finish with a drizzle of the pineapple caramel.