Old-fashioned baked rice pudding

Preheat the oven to 140C/120C fan/gas 1.

Melt the butter in a large heavy-based ovenproof casserole dish over a low heat. Add the rice, sugar, milk and cream and slowly bring to the boil, then take off the heat and stir to distribute the rice evenly over the bottom of the pan.

Transfer the dish to the oven and bake for 75-90 minutes until the pudding has just set and a skin has formed on the surface; do not stir. While the pudding is baking, prepare the plum jam.

For the plum jam: cut the plums into 1cm dice and put into a large, heavy-based saucepan with the sugar, cinnamon, star anise and red wine.

Cook gently, stirring occasionally, for about 10 minutes or until the juices have reduced to a syrup and the fruit has softened and thickened to a chunky compote consistency.

To serve, put the rice pudding into serving bowls and top each with a generous dollop of warm plum jam.