2 pears, peeled, cored and sliced
butter, for greasing
200g pudding rice
800ml whole milk
2 eggs, separated
¼ tsp sea salt
450ml double cream
4 tbsp caster sugar
100g chopped walnuts
1 tsp ground cinnamon
2 tbsp honey
2 mint sprigs, to garnish
16 x 22cm ovenproof dish
Preheat the oven to 200°C/gas mark 6 and grease the dish. Place the pudding rice in a large saucepan and add the milk. Bring to the boil, then simmer for 20 mins.
In a food processor, whisk the egg whites with the sea salt for 3-4 mins until stiff peaks form. In a separate bowl, whisk together the egg yolks, cream and 3 tbsp of the sugar until creamy, then fold in the egg whites.
Stir the egg mixture, along with the walnuts, into the rice pudding and transfer to the prepared dish. Top with the pears and bake in the oven for 25-30 mins until golden.
In the meantime, combine the remaining sugar and the cinnamon in a small bowl.
To serve, drizzle the bake with the honey, sprinkle with the cinnamon and sugar and garnish with the mint.