Pine nut praline

Place the sugar and water in a small saucepan and heat to dissolve the sugar. Add the pine nuts and cook over a low heat, stirring constantly.

The oils in the nuts will initially start to crystallise, don’t panic, it will eventually caramelise. Watch carefully, the nuts can burn very fast.

When the caramel is a rich golden colour, pour the mixture onto a teflon baking sheet or greased cookie tray. Cool and gently break up the praline. Just before serving, sprinkle it over the rice pudding.

The praline can be made in advance and kept in an airtight container for a few days