Ingredients
Pudding rice
5½oz (150g)
Sugar
2oz (50g)
Whole milk
1½ pints (900ml)
Vanilla extract or vanilla bean paste
1tsp
¼ fresh nutmeg, grated or pinch of ground nutmeg
Butter
1oz (25g)
You will also need:
2pt (1.4Ltr) ovenproof dish, greased
Method
STEP 1 OF 3
Preheat the oven to 150°C, (130°C for fan ovens), Gas Mark 2.
STEP 2 OF 3
Sit the dish on a baking tray. Place the rice and sugar into the dish and pour over the milks and vanilla, stir together and then top with the grated nutmeg.
STEP 3 OF 3
Finally top with small blobs of butter and carefully transfer to the oven on the middle shelf for 2 ¼ hours. Stir the pudding after about 45 minutes.
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