Method

• 1.
  Preheat oven to 170°C.
• 2.
  Put the farro into a medium pan with 150g sugar, milk, cream, lemon zest, vanilla pod and seeds, butter and 1 tsp salt. Mix well and place on a medium-high heat. Bring to the boil – this should take about 5 minutes – then transfer to a medium baking dish, about 20x24cm.

• 3.
  Cover with foil and bake for 40 minutes, stirring once halfway through, until the consistency is that of a runny rice pudding. Spoon into individual ramekins. They need another 15 minutes in the oven, until the farro is soft and swollen but still retains a bite, so you can either set them aside at this point (if making them in advance) or transfer them to the oven at this stage, uncovered, for their final stage of cooking.
• 4.
  Now make the caramelised orange. Finely zest half of one of the oranges, set the zest aside, then use a small sharp knife to slice off the top and bottom of both oranges. Cut down the side of each orange, following its natural curve, to remove the skin and white pith. Over a small bowl, cut in between the membranes to remove the individual segments, collecting all the juice along the way and squeezing the remaining membranes: you should get about 60ml juice and 200g orange segments. Keep the juice and orange segments separate.
• 5.
  Spread 100g sugar out in a small pan and place on a medium heat. Cook for about 8-10 minutes, resisting the urge to stir until the sugar has melted and turned to a rich caramel.
• 6.
  Off the heat, pour in the orange juice, stirring vigorously as you pour. Return to the heat and keep stirring until any lumps have dissolved. Remove from heat and add the orange segments and zest. Carefully mix through – you don’t want the segments to break up – and set aside.
• 7.
  To serve, drizzle each portion of hot pudding with the tahini and spoon the orange segments on top. Mix the pistachios with the lemon juice and orange blossom water, spoon over the puddings and serve.