Ingredients
1 queen pineapple, skin, base and top removed, left whole with leaves on
10 cloves
100g/3½oz butter
2 tbsp brown sugar
1 vanilla pod, seeds only
pinch cinnamon
pinch nutmeg
squeeze lemon juice
100g/3½oz rice
½ pint milk
1 tsp cardamom
1 tbsp caster sugar

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Stud the pineapple all over with the cloves.
3. In a saucepan heat the butter, sugar, vanilla seeds, cinnamon, nutmeg and lemon juice until it forms a thick sauce. Add the whole pineapple and cook, turning frequently, until lightly caramelised all over.
4. Meanwhile, place the rice in a pan and cover with the milk. Add the cardamom and sugar and bring to the boil. Boil for ten minutes, or until all the milk has been absorbed.
5. To serve, pour the rice pudding into a bowl and place the pineapple in the middle.