Auntie Lil’s Perfect Rice Pud
Written by my mother – remembered from her own childhood.
2oz (50g) of pudding rice… Auntie Lil used to guess and use an old fashioned (proper!) tablespoon.
1 pint of full cream milk
I teacup of cream
1oz (25g) sugar
A knob of butter, and some extra butter to grease the pudding dish with
Grease 1½ or 2 pint ovenproof pudding dish. Put the rice in the buttered dish with the milk and leave over night in a cold pantry ( or a fridge.)
Next day add sugar, cream and the butter, then stir. Grate freshly ground nutmeg on top of the pudding.
Bake on 150°C for at least 50 minutes or longer for a creamy consistency (Auntie cooked hers for an hour). I t is just a matter of testing it. Yum.