This pudding comes from the Lake District in the north of England where a rich pudding of this sort was popular in the farmhouses and in the homes of the iron ore miners. Soaking the rice in milk overnight makes the pudding very rich.
ingredients
serves 4
1/4 cup pudding rice
3 cups milk
1/2 cup raisins (optional)
2 tablespoons fine sugar
2 tablespoons butter, cut in pieces
pinch of nutmeg
method
1. Place the rice in a lightly-buttered ovenproof dish. Pour on the milk. Add the raisins and sugar. Leave to soak for about 8 hours or overnight.
2. Set the oven to 150°C (300°F). Dot the butter over the dish and sprinkle with nutmeg.
3. Bake on the lowest shelf in the oven for 2 - 2 1/2 hours until the pudding is thick and creamy with a golden skin on top.
more information
Cooking time: overnight soaking, then 2 1/2 - 2 3/4 hours
