warm vanilla rice pudding with golden syrup
 

serves 6, hands-on time 15 min, simmering time 45 min

Any leftovers will keep for 2-3 days in a sealed container in the fridge - just make sure you cool and chill the pudding quickly. To serve, reheat until piping hot or serve cold with jam.

500ml whole milk
500ml double cream
50g caster sugar, plus 2-3 tbsp extra for sprinkling
180g pudding rice
1 vanilla pod, split lengthways, seeds scraped
Golden syrup to serve

Put the milk, cream and sugar in a shallow casserole (one you're happy to take to the table) and stir over a low heat until combined and the sugar has dissolved.

Turn up the heat and bring to the boil, then reduce the heat to a simmer. Stir in the rice, vanilla seeds and pod, and simmer very gently for 45 minutes or until the rice swells and is tender - stir every once in a while to prevent the rice from catching on the bottom of the pan.

Heat the grill to medium high. Sprinkle the 2-3 tbsp caster sugar over the top of the pudding, then grill until golden and bubbling. Serve warm, drizzled with golden syrup.

per serving: 627kcals, 48g fat (29.8g saturated), 5.8g protein, 42.8g carbs (18.4g sugars), 0.1g salt, 0.3g fibre