Rum and raisin rice custard

1.Preheat oven to 160°C. Place a 5-cup ovenproof dish in a large roasting pan.

2.In a small jug, combine raisins and rum. Set aside 10 minutes.

3.In a medium bowl, whisk eggs, cream, milk and sugar together. Stir in rice and raisin mixture.

4.Pour into dish. Sprinkle with cinnamon sugar. Add enough boiling water to roasting pan to come halfway up the sides of dish.

5.Bake 35-40 minutes, until just set (it will wobble very slightly in centre). Serve warm with ice-cream, if liked.