So far we haven't looked at puddings very much.  Today we are going to learn how to make rice pudding which used to be one of my favourites when I was small.

Ingredients
3 +15ml spoons pudding rice
50 g. sugar
600 ml. milk
1 cinammon stick or 1 + 2.5 ml spoon grated nutmeg
knob of butter

Method
Put the rice and the sugar in a shallow ovenproof dish.  Pour on the milk and add the cinammon or nutmeg with the butter.  Bake in a very hot oven 230ºC for 10 to 15 minutes or until the pudding is bubbling and a skin has formed.  Lower the heat to very cool 140ºC and bake for another hour or until the pudding is soft and creamy and the skin is golden in colour.  Remove the cinammon stick, if used.  Serve straight from the baking dish.  And there you go...

Actually when we made this at home we didn't use cinammon sticks, instead we added a handful of currants and it was simply delicious.  Another dish that I fought to scrape the bottom of the dish for.