Brûlée Rice Pudding with Brandy Fruits

This is a fun twist on an old-fashioned pudding. The brûlée top does require a blowtorch; you can buy these from most kitchenware shops. It's also delicious served without the fruit, just add an extra 2 tablespoons of caster sugar to the pudding. 120 grams caster sugar 40ml water

100 grams each dried figs, dried apricots and prunes

50 grams raisins 170ml brandy 625ml cream

In a small saucepan, combine caster sugar and water. Cook over a moderate heat until syrupy and set aside to cool.

Place the dried fruit, cooled syrup and brandy in a large jar. Leave to macerate for 1-2 days before eating.

Preheat the oven to 150oc.

500ml milk

120 grams medium grain rice

zest 1 orange

½ teaspoon ground cinnamon

6 tablespoons caster sugar`

In a large casserole dish, combine the cream, milk, rice, orange zest, cinnamon and 3 tablespoons of the caster sugar.

Bake, stirring frequently, for 2½ hours, or until the rice is cooked and the pudding is creamy. Pour the pudding into a clean heatproof serving dish. Lay a piece of baking paper on top and carefully smooth out the top of the pudding using the back of a spoon. Remove the paper and sprinkle over remaining 3 tablespoons of caster sugar. Use the back of the spoon to spread it out if need be.

Using a kitchen blowtorch, place the flame just above the sugar and carefully move it around until the sugar dissolves and turns golden brown.

Serve the pudding with drained brandy fruits.