- 800ml Rodda’s full cream milk
- 400ml Rodda’s double cream
- 2 vanilla pods, split
- 150g caster sugar
- 200g arborio rice
- unsalted butter, for greasing
- 300g Rodda’s Cornish clotted cream
- 4 ripe apricots
- 4 ripe peaches
- 4 ripe figs
- 100ml maple syrup
Put the milk, double cream and vanilla pods into a pan and simmer for 5 minutes. Add the caster sugar and rice and stir until the sugar has dissolved.
Grease a large baking dish with the butter. Remove the vanilla pods from the mix then pour into the baking dish and cover with foil.
Place in a preheated over (160°C) for half an hour. Then remove, stir in the clotted cream and take off the foil. Return to the oven for around 40 minutes, by which time you should have a lovely glazed top.
Cut the fruits in half and remove the stones from the apricots and peaches. Put the fruits on a baking sheet and spoon over the maple syrup before placing in a preheated oven (200°C) for a couple of minutes to soften.
To serve, simply place the baked fruits on top of the rice pudding and pour over any juices from the tray.