Creamy risotto pudding with hot chocolate sauce

Step 1

Heat the milk, the 125ml (½ cup) cream, cinnamon sticks and sugar in a saucepan over low heat and cook, 5 minutes.

Step 2

Place the rice in a non-stick frying pan over medium-high heat and add 2 – 3 ladles of the warm milk mixture. Stir the rice and continue adding the milk in batches, stirring after each addition. The mixture will be quite thick. As it thickens, add more milk. Once all the milk has been used, lower the heat and continue stirring until the rice is cooked through, 10 – 15 minutes. (If very thick, add a touch more milk.)

Step 3

While the rice is cooking, melt the chocolate in a heatproof bowl over simmering water (the water should not touch the base of the bowl). Once melted, add the 100ml cream and stir well. Remove from heat.

Step 4

Spoon some chocolate sauce into glass serving bowls, top with some rice and crushed Maltesers and serve immediately.