Ingredients

• 60g/2¼oz pudding rice
• 600ml/20fl oz full-fat milk
• 1 tbsp skimmed milk powder
• 2 tbsp caster sugar
• 1 thin strip lemon rind
• freshly grated nutmeg
• to taste
• 15g/½oz unsalted butter
• cut into small cubes
• jam
• to serve

Directions

• Preheat your oven to 150C/300F/Gas 2.
• Wash the rice and drain in a sieve
• then put it into a wide ovenproof dish
• at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder
• caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
• Place in the oven and bake for 2-2½ hours
• or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it
• the more thick and sticky it will become).
• Serve warm
• with a blob of your favourite jam on top.