Clotted cream rice pudding with raspberries and orange caramel recipe
 Take rice pudding to the most indulgent level with clotted cream and orange caramel. 50g/2oz butter200g/7oz pudding rice50g/2oz caster sugar600ml/1 pint 2fl oz milk500ml/18fl oz double cream1 vanilla pod, seeds scraped out110g/4oz clotted cream 50g/2oz butter 200g/7oz pudding rice 50g/2oz caster sugar 600ml/1 pint 2fl oz milk 500ml/18fl oz double cream 1 vanilla pod, seeds scraped out 110g/4oz clotted cream 50g/2oz caster sugar300g/10oz raspberries 50g/2oz caster sugar 300g/10oz raspberries 75g/3oz caster sugar1 orange, juice only 75g/3oz caster sugar 1 orange, juice only Method For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter.Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil.Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly.For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine.When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately.