Salted Butterscotch Rice Pudding

To make sauce, combine toffees and cream in a small saucepan. Stir over a low heat until melted. Stir in salt. Transfer to a heatproof jug. Cool to room temperature.

To make pudding, combine milk, sugar, rice, vanilla, butter and 11/4 cups water in a greased, large ovenproof dish (11-cup capacity). Cover tightly with greased foil.

Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes. Remove and discard foil. 

Cook pudding for a further 40 minutes, without stirring. Remove. Spoon over sauce. Return to oven. Cook for a further 5 minutes, or until rice is tender and sauce is bubbling. 

Remove pudding from oven. Stand for 15 minutes before serving.