Tom Aikens served up a delicious rice pudding with vanilla, lime, mango puree, coconut liqueur and streusel crumble on Steph’s Packed Lunch.

The ingredients are: 500ml oat milk, 100ml vegetarian/plant-based cream, 30g caster sugar, 1g salt, 1 vanilla pod, split and scraped, 50g pudding rice, 30ml coconut liqueur, 1 ripe mango, peeled and diced and 150g semi whipped plant-based cream.

For the streusel topping: 20g vegetable oil, 20g light brown sugar, 20g caster sugar, 20 gluten-free oats, 20g gluten-free flour, 2g Maldon Sea salt, 20g almond paste, 4g cinnamon and 2g ground cloves.

For the mango puree: 300g frozen mango, 50-100ml lime juice and 3 zested and 50-100ml simple syrup.

See more rice pudding recipes in the book titled: The At-Home Creamy Pudding Life Manual: Rice Pudding Recipes for the Ups and Downs of Life available from Amazon now.