Sticky toffee rice pudding

Bring the milk and the rice to the boil with salt.

Cut the vanilla pod in half and scrape out the seeds. Add stick with seeds and the cinnamon to the boiling milk.

Let the rice cook for about 20 minutes at low setting while stirring.

Meanwhile, grease a pudding mold with butter and sprinkle with the sugar. Preheat the oven to 180 ° C.

Transfer the rice pudding to a bowl and beat the eggs well.

Pour the porridge into the pudding mold and cover with aluminum foil.

Put the mold in an oven dish and pour boiling water in until the mold is half underneath. Carefully place the dish in the middle of the oven and let the pudding cook in about 40 minutes.

Let the pudding cool down on a grid.

Dip the mold into a layer of hot water and carefully cut the edges off. Pour the pudding on a plate.

For the sauce, heat the sugar with the syrup and butter on low heat and stir well until the sugar is dissolved.

Stir in the cream and pour the warm sauce over the pudding.