• 200 GRAM ROUND GRAIN RICE
• 3 CUPS MILK
• 1/2 TSP CARDAMOM POWDER
• 50 GRAM SHAVED ALMONDS
• 100 GRAM ALMOND PASTE
• 150 GRAM HONEY
• 5 THREADS SAFFRON
• 4 TBSP VODKA
• 4 TBSP CREAM
• 3 EGGS

• 125 GRAM DARK CHOCOLATE, chopped
• 3/4 CUP CREAM
• 4 TBSP DRAMBUIE

Soak the saffron in the vodka for 2 hours. Bring the milk to the boil with a cup of water and add the rice; simmer for 15 minutes. Add the almond paste, the cardamom powder, the honey, the cream, the vodka and the eggs and pour this in a greased oven dish. Sprinkle with shaved almonds. Bake the pudding half an hour at 180 degrees Celsius.

Melt the chocolate with 3 tablespoons cream. Whip the rest of the cream. Allow the melted chocolate to cool down a little, add the Drambuie and stir well. Now add the whipped cream, and whip the entire mixture for 30 seconds more. Refrigerate for 2 hours. Decorate with a piece of fruit.