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.
Since 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.
No 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.