Rice pudding cake

Serves 10-12

For garnishing

• 0 1.14-£1.39 Guide price
• 55g butter
• 150g sugar
• 220g short-grain rice
• 125 litres milk
• 1 vanilla pod
• 1 bay leaf
• A length lemon peel
• 1 stick cinnamon
• 4 eggs
• 30g raisins

• 1 tbsp butter
• 0 Nutmeg
• 1 tbsp demerara sugar

Step 1
To order a copy for £7.99 with free UK p&p, go to theguardian.com/bookshop.

Step 2
Melt the butter over a medium heat and add the sugar, stir to dissolve, then turn up the heat.

Step 3
Let the sugar turn golden brown.

Step 4
Add the rice and coat it in the buttery mixture.

Step 5
Now add the milk, bay leaf, lemon peel, cinnamon stick and vanilla pod.

Step 6
Simmer, stirring occasionally, for 25-30 minutes.

Step 7
Try the rice; it should be just cooked, if so take it off the heat and leave to cool.

Step 8
Meanwhile, preheat the oven to 180C/350F/gas mark 4.

Step 9
Grease and line an 18cm-round cake tin.

Step 10
When the rice is cool, lift out the bay leaf, lemon peel, cinnamon stick and vanilla pod.

Step 11
Whisk the yolks in a bowl until light, and the whites in another bowl until stiff.

Step 12
Stir the yolks and raisins into the rice and carefully fold in the whites.

Step 13
Gently pour into the cake tin and bake for an hour until set.

Step 14
Halfway through cooking, dot the top of the cake with butter and scatter over the demerera and nutmeg.

Step 15
Serve warm or leave to cool.

Step 16
To order a copy for £19.99 with free UK p&p, go to theguardian.com/bookshop.