The simplest pudding to prepare but the success is dependent on a long slow cooking and using a thick coating of freshly grated nutmeg.

 40g (1 ½ oz) short grain pudding rice

25g (1oz) unrefined caster sugar

570ml (1 pt milk)

Knob of butter

1 whole nutmeg

1. Heat the oven to 150ºC/300ºF/Gas 2
2. Put the rice in a greased ovenproof dish with the sugar. Pour in the milk with shavings of butter and cover with a good layer of freshly grated nutmeg. Bake in the bottom of the oven for 2 hours; stirring after 30 minutes.
3. Serve immediately in warmed bowls with a pouring of double cream.

Variations:

Add mixed dried fruits, or 1 tsp of powdered cinnamon, or 50g (2oz) finely chopped dried apricots to the pudding before baking.