1 (300g) tin raspberries or fruit of your choice, drained
1 (400g) tin rice pudding
ground nutmeg or ground cinnamon, to taste
brown sugar, to taste
Method Prep:5min › Cook:8min › Ready in:13min
Place the fruit into the bottom of a small ovenproof dish. In a saucepan over a medium heat, warm the rice pudding then pour over the fruit and sprinkle with the nutmeg or cinnamon. Finally, sprinkle the top liberally with brown sugar.
Place under a hot grill until the sugar on top has caramelised and gone hard. Remove from the heat and spoon into serving bowls. Serve with cream if required.
If you have a brûlée burner you can use this to speed up the caramelising process.