Nigella Lawson served up a delicious rice pudding cake with raspberry sauce on Nigella’s Cook, Eat, Repeat.

The ingredients are: 150g arborio rice, 700ml full-fat milk, ¼ tsp fine sea salt, 1 lemon, zest and 2 tsp juice, 75g soft unsalted butter, plus extra for greasing the tin, 3 large free-range eggs, separated, 75g caster sugar, 2 tsp vanilla extract and nutmeg, for grating.

For the sauce: 200g seedless raspberry jam, 2 tbsp lemon juice and dash raspberry liqueur, such as Chambord (optional).

See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon now.