Baked rice pudding with pears and peaches

Put the rice with milk in a saucepan, add 1 tbsp caster sugar, gently bring to the boil, cover and simmer for 20-25 mins, stirring occasionally, until the rice is tender.

When the rice is cooked and the milk is nearly all evaporated, take off the heat, stir in the butter, cinnamon and the remaining caster sugar and leave to cool slightly. Then stir in the egg yolks.

Preheat the oven to 200°C/fan 180°C and lightly grease a square ovenproof dish.

Transfer the rice mixture into the dish and smooth the surface.

Arrange the fruit on top and lightly press into the rice.

Beat the egg whites with 1 tbsp icing sugar until soft peaks form and spread over the fruit.

Bake for approx 30 mins and serve hot drizzled with honey or sprinkled with icing sugar.