• 1.2L (2 pints) full cream milk
  • 140g (5oz) pudding rice
  • 110g (4oz) Caster sugar
  • Good knob of butter
  • Good sprinkling of Nutmeg


  1. Preheat oven to 140̊ C/ gas mark 2.
  2. Butter a large ovenproof dish
  3. Bring milk to a simmer in a saucepan. Stir in rice and sugar. Pour the milk and rice mixture into the ovenproof dish. Top with a knob of butter and sprinkle with nutmeg to taste.
  4. Bake in preheated oven for 11/2—2 hours. Stir the pudding half way through baking

Nutritional Information