90 g Pudding rice
600 ml Coconut milk
300 ml Full-fat (whole) milk
75 g Caster (superfine) sugar
25 g Butter, plus extra for greasing
45-60 ml Fresh or desiccated (dry unsweetened shredded) coconut, toasted
3 Ripe banana
30 ml Sesame oil
5 cm Fresh root ginger, peeled and grated
Shavings of toasted coconut, for garnishing

Preheat the oven to 150oC/300oF/Gas 2. Grease an oven proof dish. In a bowl, mix the rice with coconut milk, milk and 50 g sugar and tip it into the oven proof dish. Dot pieces of butter over the top and place the dish in the oven. After 30 minutes, take the dish out and gently stir in the toasted coconut. Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding. Peel the banana, then cut the flesh into bite-size cubes. Towards the end of the cooking time, heat the oil in a wok or heavy pan. Stir in the ginger and, as the aroma is released, add the banana cubes, turning them over to sear on both sides. Sprinkle with the remaining sugar and continue to cook until the mango is slightly caramelized. Serve the rice pudding spooned into bowls and topped with the hot, caramelized banana and shavings of toasted coconut.