Baked rice pudding with chestnuts

Instructions

1. Step 1

   Preheat the oven to 140°C/gas mark 1

2. Step 2

   Grease a 1 litre ovenproof dish with the butter

3. Step 3

   Combine the rice, sugar, milk, cream, lemon zest and chestnuts into a mixing bowl and stir to combine

4. Step 4

   Scrape out the seeds from the vanilla pod and add to the mix, stirring well to incorporate them

5. Step 5

   Pour into the buttered dish and top with a sprinkling of ground cinnamon

6. Step 6

   Bake for 1 hour 30 minutes, or until the top has a brown skin. Serve with a dollop of cherry jam