Baked rice with muscovado, prunes and orange
- To make the syrup; pour the sugar into a saucepan then add the water. Slice the prunes and add to the water with the orange zest. Simmer for 40 minutes, then remove from the heat and leave to cool.
- To make the pudding; preheat the oven to 150C. Butter an oven-proof baking dish. Pour the rice and sugar into the dish. Add the vanilla and milk.
- Dot with butter and grate over the nutmeg.
- Bake for 2 hours, making sure you stir the pudding at least twice in the first hour, then serve with the prunes, orange and muscovado syrup.