INGREDIENTS

INSTRUCTIONS

Preheat the oven to 140C/gas 11/2.
Heat the butter and sugar until foaming and add the rice. Stir to coat all
the grains until they are glistening.
Heat the milk and add it carefully and gradually to the rice - it will spit
at first. Add the cream, salt and lemon zest (in one piece for easy removal
later). Split the vanilla pod, scrape out the seeds and add pod and seeds
to the rice.
Bring to a gentle boil and, before the milk rises, pour into a deep
earthenware dish to cook gently in the oven for about 21/2 hours. Cover the
surface of the pudding with parchment paper to prevent a brown skin
forming.
When cooked, remove from the oven, remove the lemon zest and vanilla pod
and pour the rice mixture into 4 large ramekins. Allow to cool while you
prepare the fruit.
Cut the fruit into suitable sized chunks to be threaded on to the satay
sticks (soak these first in water for a while to stop them burning). Allow
two sticks per person. Dredge the fruit generously with icing sugar and
caramelise them under the grill or with a blow torch.
Dredge the top of the puddings quite thickly with a mixture of icing sugar
and caster sugar and pop the dishes under the grill to caramelise and melt
the sugar (or, again, use a blow torch). Allow the caramel to set.
Serve a pot of rice pudding with two fruit skewers for each person - warm
rather than hot.
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