Directions

Rice Pudding

1. Put the rice, sugar and milk into a medium sized saucepan.
2. Split the ½ vanilla pod horizontally and scrape the seeds into the pan.
3. Stir and bring to the boil. Reduce the heat.
4. Half cover with a lid, cook gently for 40-45 mins over a very low heat, stirring occasionally until the rice has swollen and is very tender.
5. Leave to cool down.
6. Gently fold in 100g of Creamy Sheese and spoon into 4 ramequins.

Caramelised Dried Fruits

1. Mix together all the ingredients in a pan and place over moderate heat.
2. Stir constantly, allowing the mix to caramelise and making sure all the nuts are well coated.
3. Pour the nuts onto a greaseproof paper.
4. When cooled down, crush the nuts in a food processor, just a few pulses.

Sesame Shortbread

1. Place the margarine and sugar into a food processor, mix with the paddle until smooth.
2. Tip in both the flours and salt. Mix until thoroughly mixed and a uniform consistency.
3. Roll out about 8mm thick between 2 sheets of baking parchment.
4. Cut long shard shapes ( "oriental sticks") with a knife.
5. Lift the bottom paper onto a baking tray.Sprinkle with sesame seeds and bake for 10-12 min 170 degrees (gas 5-6). Once the shortbread is cool, sprinkle the caramelised dried fruits over the Creamy Sheese Rice Pudding and serve with the sesame shortbread on the side. Enjoy!