A dessert which I love and I’m forever debating… is it better hot or cold? However you like your rice pudding, this is one you must try.

Ingredients Serves 4 +
50g pudding rice
60g caster sugar
200ml double cream
300ml milk
1 vanilla pod, seeds removed.
Fresh figs, cut into quarters.
Clementines, cut into segments.
Fresh grated nutmeg

Preheat oven – Gas 2/150C/fan 130C (optional). Simply place the rice, sugar, cream, milk and vanilla into a pan and cook on a low heat until the rice is cooked and all the liquid is absorbed. Alternatively, if you wish to bake your rice pudding, the same applies. Place all ingredients into an oven-proof dish and cook for around two hours. Serve with the fresh figs, fresh clementines and grated nutmeg over the top – hot or cold.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend 

READ MORE: Gary Townsend's recipe: Vegan sweet potato and squash terrine