INGREDIENTS

(serves twelve) 

150g round rice
1 litre milk
600ml double cream
½ vanilla pod
Zest of 1 lemon
2 whole eggs
4 egg yolks
120g caster sugar
Grated nutmeg
300ml stock syrup
1 cinnamon stick
Rind of 4 oranges, julienned and blanched
2 tea bags
Juice of 4 large oranges
400g Agen prunes

METHOD

Wash the rice, mix with the milk and cook on the stove until tender. Remove and allow to cool. Mix together the cream, vanilla and zest and bring to the boil. Remove from the heat and allow to infuse. Whisk the eggs (whole and yolks) and sugar until creamy. Now mix all three stages together and pour into a high-sided tray. Grate on some nutmeg and cook in a bain-marie in the oven at 150ºC until set. Refrigerate overnight.

Bring the stock syrup to the boil. Add the cinnamon stick and the rind and reduce by a quarter. Add the tea bags and the orange juice, then add the prunes and allow to simmer for one to two minutes. Remove and allow to cool and infuse.

To serve, cut out the rice pudding to the size and shape required and put on a plate with the warmed prunes