Rice pudding with honey and cinnamon roasted fig. Recipe adapted from Sweet Food, published by Murdoch Books.

Rice pudding

20g unsalted butter
3 tablespoons Arborio rice
3 eggs
¼ cup castor sugar
1¾ milk
½ cup cream
1 teaspoon vanilla essence
Cinnamon and nutmeg for sprinkling

Preheat oven to 160°C.

Grease an ovenproof dish with butter.

Cook the rice in a saucepan of boiling water for 12 minutes or until tender. Drain well.

Beat eggs lightly in a bowl.

Add sugar, milk, cream and vanilla essence and combine well. Stir in rice.

Make a bain-marie in a deep roasting tin by pouring in enough hot water to cover half the greased ovenproof dish.

Pour mixture into the ovenproof dish. Sprinkle a light layer of cinnamon and nutmeg on top.

Bake for 45 minutes or until golden brown and a skewer comes out clean.

Rest for 5 minutes out of the water before serving.

Honey and cinnamon roasted fig

2 tablespoons honey
1 cinnamon stick
4 fresh figs, quartered
½ teaspoon vanilla essence
⅓ cup water

Preheat oven grill to moderately hot.

Place honey, cinnamon, vanilla essence and water in a small saucepan. Bring to the boil and then simmer gently for 6 minutes.

Place figs on a shallow baking dish.

Pour honey mixture over figs and grill until the fig juices just start to come out.

Enjoy!