Tinned rice pudding on its own is a childhood memory rather than a dessert. Caramelised fruit on top makes it a pudding somebody would choose.
- Almonds toasted dry, ninety seconds. Out.
- Pineapple drained very well and dried on a cloth. Wet fruit steams and will not colour, which is the whole difference here.
- Sugar into the dry pan in an even layer over a moderate heat. Leave it alone until it melts and turns amber, about three minutes. Do not stir it, only swirl the pan.
- Pineapple in. It will hiss and the caramel will seize around it, then loosen. Two minutes a side.
- Rice pudding warmed through in a second pan or eaten cold, with the pineapple and its caramel over the top, cinnamon and almonds on.
Pineapple is acidic enough to cut the caramel, which is why it works better here than a softer fruit would.
Serves 2.