Instructions: For the syrup, boil the ingredients together gently for 1 hour until they form a light syrup. Pour over fruits and allow to steep until cold.

Preheat oven 150C/300F/gas mark 2. Scrape the seeds from the vanilla pod. In an oven-proof saucepan, boil the cream, milk, lemon and vanilla seeds. Stir in the rice and cover with grease proof paper.

Bake in the oven for 30 minutes until tender. Remove the rice from the oven and stir in 100g of the sugar. Leave to cool.

In a saucepan, dissolve the remaining sugar, boil until it becomes caramel, and pour into 6 metal pudding moulds. Allow to cool.

Remove cover from rice and beat in the egg yolks. Whisk the egg whites until stiff and fold into the rice. Divide between the caramel lined moulds and cover with buttered foil. Bake for 25 minutes until they have risen and are firm to touch.

To serve, unmould onto warm plates and spoon a generous amount of fruit compote with each portion.

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