- 1 queen pineapple, skin, base and top removed, left whole with leaves on
- 10 cloves
- 100g/3½oz butter
- 2 tbsp brown sugar
- 1 vanilla pod, seeds only
- pinch cinnamon
- pinch nutmeg
- squeeze lemon juice
- 100g/3½oz rice
- ½ pint milk
- 1 tsp cardamom
- 1 tbsp caster sugar
- Preheat the oven to 220C/425F/Gas 7.
- Stud the pineapple all over with the cloves.
- In a saucepan heat the butter, sugar, vanilla seeds, cinnamon, nutmeg and lemon juice until it forms a thick sauce. Add the whole pineapple and cook, turning frequently, until lightly caramelised all over.
- Meanwhile, place the rice in a pan and cover with the milk. Add the cardamom and sugar and bring to the boil. Boil for ten minutes, or until all the milk has been absorbed.
- To serve, pour the rice pudding into a bowl and place the pineapple in the middle.