Serves 6 1 litre milk Zest of 1 lemon 1 cinnamon stick 125g short-grain pudding rice 100g caster sugar, plus

extra for topping 30g unsalted butter 1 Put the milk, zest, cinnamon and rice in a pan and bring to the boil, stirring frequently, then lower the heat and simmer for about 30-35 mins. Keep stirring until the mixture becomes thick and creamy. 2 Remove the cinnamon, add the sugar and simmer, stirring, for another 10 minute s. 3 Take off the heat, stir in the butter and a pinch of salt and spoon into shall ow ovenproof dishes. Cool but don't refrigerate. 4 To serve, sprinkle the tops with 1 tbsp caster sugar each, and use a blowtorch or grill to caramelise this. Cool and serve while the top is still brittle. Serves 6 1 litre milk Zest of 1 lemon 1 cinnamon stick 125g short-grain pudding rice 100g caster sugar, plus extra for topping 30g unsalted butter 1 Put the milk, zest, cinnamon and rice in a pan and bring to the boil, stirring frequently, then lower the heat and simmer for about 30-35 mins. Keep stirring until the mixture becomes thick and creamy. 2 Remove the cinnamon, add the sugar and simmer, stirring, for another 10 minute s. 3 Take off the heat, stir in the butter and a pinch of salt and spoon into shall ow ovenproof dishes. Cool but don't refrigerate. 4 To serve, sprinkle the tops with 1 tbsp caster sugar each, and use a blowtorch or grill to caramelise this. Cool and serve while the top is still brittle. Serves 6 1 litre milk Zest of 1 lemon 1 cinnamon stick 125g short-grain pudding rice 100g caster sugar, plus extra for topping 30g unsalted butter 1 Put the milk, zest, cinnamon and rice in a pan and bring to the boil, stirring frequently, then lower the heat and simmer for about 30-35 mins. Keep stirring until the mixture becomes thick and creamy. 2 Remove the cinnamon, add the sugar and simmer, stirring, for another 10 minute s. 3 Take off the heat, stir in the butter and a pinch of salt and spoon into shall

ow ovenproof dishes. Cool but don't refrigerate. 4 To serve, sprinkle the tops with 1 tbsp caster sugar each, and use a blowtorch or grill to caramelise this. Cool and serve while the top is still brittle. Serves 6 1 litre milk Zest of 1 lemon 1 cinnamon stick 125g short-grain pudding rice 100g caster sugar, plus extra for topping 30g unsalted butter 1 Put the milk, zest, cinnamon and rice in a pan and bring to the boil, stirring frequently, then lower the heat and simmer for about 30-35 mins. Keep stirring until the mixture becomes thick and creamy. 2 Remove the cinnamon, add the sugar and simmer, stirring, for another 10 minute s. 3 Take off the heat, stir in the butter and a pinch of salt and spoon into shall ow ovenproof dishes. Cool but don't refrigerate. 4 To serve, sprinkle the tops with 1 tbsp caster sugar each, and use a blowtorch or grill to caramelise this. Cool and serve while the top is still brittle.