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Ingredients
- 50g/2oz pudding rice
- 50g/2oz granulated sugar
- 400g/14oz evaporated milk
- 300ml/10fl oz fresh milk
- pinch of freshly grated nutmeg
- 25g/1oz butter strawberry jam, to serve
Instructions
- Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large
ovenproof dish. - Sprinkle the rice and the sugar into the dish, and mix together.
- Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly. - Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes. - Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes. - Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top. - Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately
