Warm raspberry rice pudding, cherry brandy syllabub and almond caramel biscuits

Ingredients

For the cherry brandy syllabub
375ml/13fl oz sweet white wine
50g/2oz caster sugar
2 lemons, finely grated zest and juice
5 tbsp cherry brandy
300ml/½ pint double cream
32-48 fresh raspberries
For the almond caramel biscuits
100g/4oz butter
85g/3oz caster sugar
2 tbsp liquid glucose (available from specialist cake suppliers and in some supermarkets)
2 tbsp double cream
100g/4oz flaked almonds
30g/1¼oz rolled porridge oats
For the raspberry rice pudding
1 litre/1¾ pints whole milk
125ml/4fl oz double cream
1 tsp finely grated lime zest
400g/14oz pudding rice
1 cinnamon stick
200g/7oz caster sugar
2 free-range egg yolks
1 x 125g/4½oz punnet fresh raspberries

Method

1. Start the cherry brandy syllabub 1-2 days ahead. Place the white wine and sugar into a heavy-based pan, bring to the boil and simmer until the sugar has dissolved and the liquid has reduced by half. Remove from the heat, add the lemon zest and leave to cool.
2. Stir in the lemon juice and cherry brandy, cover the pan with cling film and leave to stand for several hours or, for an even stronger flavour, overnight.
3. Once infused, strain the mixture through a sieve into a bowl. In a separate bowl, lightly whisk the double cream until it is just beginning to form soft peaks, then slowly pour the wine mixture into the cream and fold in very gently.
4. Lightly crush the raspberries (allowing 4-6 per glass) and spoon into eight shot glasses. Spoon the syllabub mixture on top, then place into the fridge to chill overnight. You may find the wine syrup will almost separate from the cream, so it is sitting in the bottom of the glasses.
5. The next day, preheat the oven to 180C/350F/Gas 4.
6. For the biscuits, place the butter, sugar and liquid glucose into a saucepan and heat gently, stirring frequently, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the cream, almonds and oats until well combined. Tip the mixture onto a baking sheet and pat out to a square or rectangle 3cm/1in deep. Transfer to the oven and bake for 8-10 minutes, or until golden-brown.
7. Remove from the oven and, while still warm, cut into about 12 fingers. Leave to cool on the tray.
8. For the rice pudding, place the milk, cream, lime zest, pudding rice, cinnamon stick and half the sugar into a heavy-based saucepan. Heat gently, stirring slowly, for 13-15 minutes, or until slightly thickened and the rice is cooked, being careful not to let it burn or catch at the bottom. Reduce the heat and keep stirring.
9. Stir in the egg yolks and the rest of the sugar, stirring constantly, and cook on a low heat for 3-5 minutes, or until the mixture thickens. Remove the cinnamon stick and carefully fold in the raspberries. Spoon the mixture into eight 5cm/2in chefs' rings. Leave to set at room temperature until required.
10. To serve, place the rice puddings onto large plates and remove the rings. Place the syllabub shots next to the puddings and serve with the almond caramel biscuits.