1 Place the milk and sugar in a saucepan and stir over a medium heat until the sugar dissolves.

2 Cut the vanilla pod lengthways and scrape out the seeds with a teaspoon. Place the seeds with the milk and sugar in a saucepan.

3 Add the rice and boil. Cover with a lid and simmer for 7-10 minutes, stirring occasionally.

4 Make sugar decorations by dissolving the sugar and 3 tbsp water over a low heat until the liquid is clear.

5 Raise the heat and boil, without stirring, until the syrup turns a golden caramel colour.

6 Lightly whip the cream. In a small saucepan put the wine, 4 tbsp water, sugar and spices. Rapidly bring to the boil and stir to dissolve the sugar. Reduce the sauce to a syrup over a medium-high heat.

7 Cool the caramel a little, dip a teaspoon in the pan and let the caramel fall in a thin stream from the spoon onto greaseproof paper, making swirls and attractive shapes. Leave to cool.

8 Remove the stones from the plums. Slice each plum into four segments and add these to the pan of syrup.

9 Remove the rice from the heat and gradually stir in the cream. Spoon into a ramekins and sprinkle with brown sugar. Grill to melt the sugar.

10 Spoon the plums from the pan and place in a circle around the edge of a serving plate. Strain the syrup through a sieve to remove the spices and pour over the plums.

11 Carefully place the rice pudding in the centre of the serving plate surrounded by the plums.

12 Peel the cooled sugar decorations off the paper and use to decorate the plate with the star anise, if desired.