Ingredients

• 100g/3½oz sultanas
• 1 mug hot strong black tea
• 1.3 litres/2 pints 7fl oz milk
• 300ml/10½fl oz double cream
• 200g/7oz pudding rice
• 100g/3½oz golden granulated sugar
• pinch freshly ground nutmeg
• 1 vanilla pod
• split
• seeds scraped out
• clotted cream
• to serve
• jam
• to serve

Directions

• Preheat the oven to 160C/140C Fan/Gas 2.
• Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes
• then drain (discard the tea).
• In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in)
• mix together the milk and cream. Stir in the rice
• sugar and a pinch of nutmeg. Add the vanilla pod and seeds
• then stir in the soaked sultanas.
• Cover the dish with a lid or sheet of aluminium foil
• then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes
• or until the rice is tender and the top is lightly golden and has formed a skin.
• To serve
• spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.