Serves 4

Bob Brown's winning recipe:
Sticky Rice Pudding Brulee with Mango Slice,
Coconut & Passion Fruit Sauce

Ingredients
2 firm but ripe mangos
4 tbsp coconut cream
4 passion fruits, halved with pulp and seeds removed and reserved
50g/2oz Thai jasmine rice
200g/7oz unsweetened coconut milk
½ vanilla pod, cut down the middle
50g/2oz honey
1tbsp Malibu
Icing sugar for brulée topping

Wash and drain the rice.

Put the coconut milk, honey, vanilla pod and Malibu in a pan and bring to the boil. Add the rice and cook gently for approximately 15 minutes. Remove from heat and leave to cool until just warm.

Peel the mangos with sharp knife and halve them, cutting as close to the kernel as possible.

Place a mound of rice in the middle of four warmed plates. The neatest way to do this is to use a stainless steel ring, which gives it a little shape. Dust the rice with icing sugar and, using a kitchen blow torch, pass the flame over the sugar until it caramelises.

Top with a mango half cut side down and spoon around the coconut cream, passion fruit pulp and seeds.