This is one of my frequent go to recipes in the autumn and winter times and is made even more delicious with freshly picked raspberries from our allotment. It’s one of the easiest and cheapest desserts to make and can usually be knocked up by a few ingredients you likely already have in your kitchen.
INGREDIENTS
2Pts Full fat milk
140g Pudding rice
50g Sugar
2Pts Full fat milk
140g Pudding rice
50g Sugar
METHOD
The best way to cook this dish is when your Sunday lunch is cooking in the oven. Sprinkle the rice and sugar into an oven proof dish and pour over the milk. Place on the bottom shelf of a 180c preheated oven and leave to cook for approx 2 hours and when its turned golden brown with a thick sweet skin on top, its ready to be served with some fresh fruit to sweeten it or a dollop of homemade jam stirred in.
The best way to cook this dish is when your Sunday lunch is cooking in the oven. Sprinkle the rice and sugar into an oven proof dish and pour over the milk. Place on the bottom shelf of a 180c preheated oven and leave to cook for approx 2 hours and when its turned golden brown with a thick sweet skin on top, its ready to be served with some fresh fruit to sweeten it or a dollop of homemade jam stirred in.
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