- 200g/7oz pudding rice
- 600ml/21fl oz full-fat milk
- 500ml/18fl oz double cream
- 1 vanilla pod, split
- 125g/4½oz caster sugar
- freshly grated nutmeg
- 30g/1oz butter, plus extra for greasing
- 110g/4oz clotted cream
- 125g/4½oz raspberries
- 125g/4½oz strawberries
- 2 tbsp icing sugar
- 250g/9oz strong white flour
- pinch salt
- 50g/1¾oz caster sugar
- 30g/1oz butter, softened
- 7g instant yeast
- vegetable oil, for deep frying
- 50g/1¾oz caster sugar, for dusting
- For the clotted cream rice pudding, preheat the oven to 180C/350F/Gas 4.
- Lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish.
- Wash the rice under cold water and drain.
- Place the milk and cream in a saucepan with the vanilla pod and bring slowly to the boil.
- Add the rice and sugar and stir well.
- Pour the mixture into the pudding basin or dish and grate over a little nutmeg.
- Cut the butter into small pieces and place over the top of the rice mixture.
- Transfer the dish to the oven and bake for about 15 minutes, add the clotted cream and mix and then lower the temperature to 150C/300F/Gas 2.
- Bake for another hour, or until golden-brown on top and creamy underneath.
- For the berry sauce, place all the ingredients in a saucepan with 50ml/2fl oz water and cook for 3-4 minutes.
- For the mini doughnuts, combine the flour, salt, and caster sugar in a large bowl.
- Mix in the butter, 150ml/5½fl oz water and yeast until the mixture comes together to form a smooth dough. Cover with clingfilm and set aside in a warm place for about an hour, or until doubled in size.
- Divide the dough into 12 equal portions and roll each into a ball.
- Line a baking tray with baking parchment and place the dough balls onto it, leaving plenty of room between each ball. Cover and set aside in a warm place to prove for a further 20 minutes.
- When the dough has proved, heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep, heavy-based saucepan. (Caution: Hot oil can be dangerous. Do not leave it unattended.)
- Carefully lower the doughnuts into the hot oil in batches and deep-fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- When the excess oil has drained off the doughnuts, put them on a plate and dust with the caster sugar until completely coated.
- To serve, place a spoonful of rice pudding in shallow serving bowls with the berry sauce and mini doughnuts.