Baked rice with muscovado, prunes and orange

Syrup

1 cup	Water
½ cup	Muscovado sugar
1	Orange, (finely grated zest)
12	Pitted prunes

Pudding

2 Tbsp	Muscovado sugar
5 Tbsp	Short grain rice (Main)
2 tsp	Vanilla extract
2 cups	Cream
4 tsp	Butter
½ tsp	Nutmeg, (freshly grated)

Directions

1. To make the syrup; pour the sugar into a saucepan then add the water. Slice the prunes and add to the water with the orange zest. Simmer for 40 minutes, then remove from the heat and leave to cool.
2. To make the pudding; preheat the oven to 150C. Butter an oven-proof baking dish. Pour the rice and sugar into the dish. Add the vanilla and milk.
3. Dot with butter and grate over the nutmeg.
4. Bake for 2 hours, making sure you stir the pudding at least twice in the first hour, then serve with the prunes, orange and muscovado syrup.