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White Chocolate Rice Pudding

50g golden raisins or raisin mixture

100ml brandy or liqueur

125g pudding rice

2 tablespoons castor sugar

750ml whole milk

250ml whipping cream

1 teaspoon vanilla extract

100g chopped white chocolate

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Soak the raisins in the brandy overnight.

Place the rice, milk, cream, vanilla and sugar in a saucepan and bring to the boil. Lower the heat and add the raisins and juices.

Simmer for about 40 minutes, stirring frequently until the rice is cooked.

Remove from heat and add the white chocolate. Stir until melted and spoon into bowls.

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Spiced Biscuits

100g soft butter

100g plain flour

50g icing sugar, sifted

50g corn flour

2 teaspoons mixed spice

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Place in a mixer and work to a smooth dough.

Wrap in cling and chill for 10 minutes.

Line a baking tray or two, with parchment paper.

Roll the dough to ½ cm thick and cut in desired shapes.

Bake in a preheated 180oc oven for 12-15 minutes or until firm.

Cool on the tray for 5 minutes and transfer to a wire rack.

When cool, store in an airtight container.

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Raspberry Roast Plum Compote

8 plums, halved and stone removed

100g frozen raspberries

100ml water/red wine

100g castor sugar

1 cinnamon stick

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Place the raspberries, water, sugar and cinnamon stick in a saucepan and bring to the boil.

Simmer until the liquid turns syrupy.

Strain through a sieve, pressing to get as much of liquid out as possible.

Place the plums in a baking dish, cut side up and pour the raspberry liquid over the top.

Cover with parchment paper and bake in a 180oc oven until soft – about 40 minutes but will depend on ripeness.