200g of short grain rice (I like to use aborio risotto rice which I find keeps its shape better when cooked)
800ml of Rodda’s full cream milk
400ml Rodda’s double cream
300g of Rodda’s clotted cream
150g castor sugar
2 vanilla pods split
Unsalted butter for greasing
4 ripe apricots
4 ripe peaches
4 ripe figs
100ml of maple syrup
Bring the milk and double cream up to a simmer with both vanilla pods, leave for 5 minutes to infuse. Add the castor sugar and rice; stir until the sugar has dissolved.
Grease a large baking dish with the butter. Remove the vanilla pods from the mix and pour into the baking dish then cover with foil. Place in a pre-heated oven (160 °C) for half an hour.
Remove from the oven, take off the foil and stir in the clotted cream, place back in the oven until cooked, approximately 40 minutes, by which time you should have a lovely glazed top.
Cut all the fruits in half and remove the stones from the apricots and peaches. Place 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, place the baked fruits over the rice pudding and pour over any juices on the tray before taking to the table.