Ingredients:
| 4 oz (110 g) pudding rice |
| 14½ oz (410 g) tin of evaporated milk, or single cream |
| 1 pint (570 ml) full fat milk |
| 1½ oz (40 g) caster sugar |
| 1/2 nutmeg |
| 1 oz (25 g) butter |
| Pre-heat the oven to gas mark 2, 300°F (150°C) |
Method:
Mix the evaporated milk and milk together in a jug, then place the rice and sugar in the oven-proof dish, pour in the milk mixture and give it all a good stir. Grate the nutmeg all over the surface and then dot the butter on top in little flecks.
Place the dish in the oven on the centre shelf and cook for two hours. At the end of this time the rice grains will have become swollen and the pudding will be creamy and thick with a lovely nutmeg flecked baked skin, which as children we used to fight over!
(Serves 4~6 people.)
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