Zest and juice 1 orange and add the juice to the dish when mixing in the clotted cream. Instead of nutmeg, sprinkle over 50g grated dark chocolate, then the orange zest.
Make the classic rice pudding, but omit the nutmeg. While it is baking, make the butterscotch sauce by melting 30g butter in a saucepan and adding 100g dark brown sugar. Simmer and stir until the sugar is dissolved, then add 90ml double cream, a pinch of sea salt and 1 tbsp vanilla bean paste. Bring to a rolling boil and continue to boil, stirring, for 10 mins until thick and glossy. Allow to cool for 20 mins. As soon as the rice pudding comes out of the oven, pour the butterscotch sauce over the top in a zigzag motion and serve immediately.