Hit the sweet spot

Amaze dinner-party guests with these delightful desserts

- ALI GRAVES

Coconut-glazed rice pudding

SERVES 6

Ingredients

400ml coconut milk

400ml whole milk

200ml double cream

100g caster sugar

1 vanilla pod

Zest of 1 lime

100g pudding rice

50g desiccated coconut

50g demerara sugar

1. Put the milks, cream, caster sugar, vanilla pod and lime zest in a large, heavy-bottomed pan then bring to the boil over a high heat, stirring occasionally to dissolve the sugar.

2. Meanwhile, rinse the pudding rice in a colander under cold water for 2 minutes or until the water runs clear.

3. Add the rice to the pan and turn down the heat to a gentle simmer. Frequently stir the rice to avoid it sticking to the bottom of the pan. Cook until the rice is completely soft and has absorbed all of the liquid.

4. Take out the vanilla pod from the mixture and remove the seeds. Stir the seeds back into the rice pudding.

5. Decant the mixture into 1 ovenproof serving dish or 6 individual ramekin dishes, then sprinkle the coconut and demerara sugar over the top.

6. Glaze the pudding(s) with a blowtorch or place under a hot grill until caramelised, and serve with shortbread on the side if you wish.

Chocolate and caramel fondants

SERVES 8

Ingredients