Mud lovin’ puddin’

The husband has developed a taste for ‘mud running’. Today he did his second event, the Newcastle Stampede, which is organised by the British Heart Foundation. This is the state of his kit.
IMG_8444Since it was a cold, wet, grey day to be running and I needed to put the oven on for dinner anyway, I decided that he should have one of his favourite puddings. Baked rice pudding, like Mama used to make.

Baked Rice Pudding  ::  Serves 2-3 generously

2 oz or 50g pudding rice

1 oz or 25g sugar

half a pint or 225ml of milk

half a pint or 225ml of evaporated milk ‘Carnation’

butter to grease the dish

ground nutmeg sprinkled on top

Grease a shallow, lidded, oven-proof dish with the butter. Add the remaining ingredients and stir. Put the lid on and place in the oven at 160C, 325F or gas mark 3 for 2-3 hours. It is done when the top has formed a golden skin and the inside is creamy.

Mine was probably in the oven for a little bit too long. Such are the perils of taking the children out to a swimming party after you have turned the oven on.

IMG_8443No complaints were heard from The Husband though. Even I enjoyed it with a good splash of double cream on top and I detest tinned rice pudding. This is the real deal and it could hardly be easier to make. If your oven is going on anyway, for something like a slow cooked casserole this is the ideal dessert to pop in at the same time. Two dishes for the price of heating the oven.

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