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Rice pudding cake with raspberry jam sauce

Fruit and vegetables

1 lemon, zest and 2 tsp juice
2 tbsp lemon juice

Tins, packets and jars

150g/5½oz arborio rice

Cooking ingredients

¼ tsp fine sea salt
75g/2¾oz caster sugar
2 tsp vanilla extract
nutmeg, for grating

Dairy, eggs and chilled

700ml/1¼ pints full-fat milk
75g/2¾oz soft unsalted butter, plus extra for greasing the tin
3 large free-range eggs, separated

Other

200g/7oz seedless raspberry jam
dash raspberry liqueur, such as Chambord (optional)

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