Sticky toffee rice pudding with candied nuts
- 125g pudding rice
- 1tsp vanilla extract
- 50g chopped dates
- 650ml whole milk
- 40g caster sugar
- 30g pistachios, chopped
- 30g pecans, chopped
- 50g dark brown sugar
- 20g unsalted butter
Put the rice, vanilla, dates and 600ml of the milk into a pan and bring to a simmer. Cover and cook over a low heat for 20-25 mins, stirring often, until thick and the rice is tender. Cool for 10 mins.
Meanwhile, to make the candied nuts, line a baking tray with baking paper. Gently heat the caster sugar in a pan with 1tbsp water until the sugar dissolves – do not stir. Increase the heat, swirling the pan gently, until the mixture turns dark golden.
Carefully add the nuts, swirling the pan to coat them well. Tip out onto the baking tray; allow them to cool fully, then roughly chop.
For the toffee sauce, put the dark brown sugar, butter and remaining milk in a small pan. Simmer gently for 5-10 mins until it turns thick and syrupy.
To serve, divide the rice pudding between 6 bowls, drizzle with the toffee sauce and top with the nuts.