Ingredients

50g pudding rice
140g cherries
redcurrants or blueberries
4 tbsp cassis
liquer
1 vanilla pod
split
568ml pot double cream
6 medium eggs
2 tbsp golden caster sugar
For the topping
85g golden caster sugar

Method
step 1
Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.

step 2
Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.

step 3
Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

step 4
Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.

step 5
Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.