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Put 350ml mixed dried fruit into a saucepan and add 750ml Marsala. Heat, but don’t bring the mixture up to boiling point, just under it.
Pull the pan off the hob, cover with a lid and leave the fruit to soak up the wine. You can leave this overnight, for several days or put it in a preserving jar where it will be fine for months, as long as the fruit is covered by alcohol (the flavour will deepen over time).
Pour 750ml whole milk into a medium saucepan and add 125g pudding rice and 20g caster sugar.
Bring to the boil then reduce to a simmer and cook gently, stirring often, for 25 minutes or until the rice has absorbed the milk.
Add lemon juice to taste (I use about ¾ lemon) and stir in 150ml double cream.
Serve the rice pudding – warm or at room temperature – in individual bowls with some of the fruit spooned on top along with some roughly chopped toasted hazelnuts.