For the rice pudding 50g butter 200g pudding rice 125g caster sugar 600ml full-fat milk 500ml double cream 2tbsp vanilla essence, or 1 vanilla pod seeds removed 1/2 tsp ground cinnamon For the caramelized pears 1 tin of pears, drained 20g caster sugar 25g butter

For the rice pudding, melt the butter in a saucepan until foaming and fry the rice for one minutes. Add 50g of the sugar, 500ml of the milk, the double cream, cinnamon and vanilla 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 butter and slowly bring to the boil.

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 pears, heat a frying pan until hot, add the pineapple and cook for 1-2 minutes on each side. Add the sugar and butter and cook for a further 1-2 minutes basting the pears repeatedly, or until the sauce is bubbling and thickened.


To serve, spoon some pears onto serving plates, spoon the rice pudding alongside and finish with a drizzle of the pear caramel.