Warm 700ml milk, 300ml double cream, ½ vanilla pod with the seeds scraped out, the peel of ½ unwaxed lemon, the peel of ½ orange and 50g caster sugar in a medium saucepan and bring almost to the boil.

Add 150g pudding rice and reduce to a simmer, whisking occasionally to prevent the rice from sticking. The rice is cooked when it has a tender bite and most of the liquid has been absorbed, around 25 to 30 minutes. If the mixture becomes too thick and the rice isn’t fully cooked, add a splash more milk and continue cooking.

When the rice is cooked, turn off the heat and leave it to cool. You can speed this up by pouring the rice pudding into a shallow container and pressing baking paper or clingfilm to the surface to prevent a skin from forming. You can make this in advance and store the rice pudding in the fridge overnight before proceeding with the next step.

Once cool, remove the citrus peel and vanilla pod, squeezing out any excess liquid, then discard them.

Preheat the oven to 150c fan.

Whisk together 150g caster sugar and 4 eggs until frothy, about 1 minute of vigorous whisking.

Stir the egg mixture into the cooled rice, followed by 100g ground almonds, 50g crushed amaretti biscuits, ½ tsp fine salt, 45g candied peel and 1 tsp almond extract.

Grease the tin with butter, then line it with baking paper.

Pour the batter into the tin and bake for 40-45 minutes, or until the cake is dark on top and firm to the touch.

Allow to cool before refrigerating overnight.

Remove from the tin, then, using a hot knife, cut the cake into diamonds, as is traditional, or however you wish. If cutting diamonds, start by cutting the cake into 4 equal vertical strips. Then cut diagonally across the strips at a 45-degree angle. You’ll have a few offcuts which make great snacks.