Just Like Mother Used To Make...

Just Like Mother Used To Make...

Rice Pudding

Today is Mother's Day, a celebration of motherly love and all things wholesome and good. In honour of mothers past and present and in search of a little comfort, the Gents decided that what they needed was something "Just Like Mother Used to Make". Thankfully the rather brilliant Tom Norrington-Davies wrote a recipe book for just such an occasion. Packed to the rafters with British home cooking we just couldn't resist this winter treat.

Simply combine pudding rice, sugar and half the milk in a dish and bake in the oven for an hour. This must be full-fat milk and we chose a Jersey Gold Top for the job. After an hour the rice will have have started to soften. Now add the remaining milk and the butter, that's right, more fat, and bake for a further hour.

Now it's time to spice things up. Give your rice a stir, top generously with grated nutmeg then its back in the over for the final hour. Do not touch it. Do not stir it. Real rice pudding has a skin on it. It's the best bit!

Serve with cream and homemade jam of course!

The New River Path - Walk 2

The New River Path - Walk 2

Dydd Gŵyl Dewi Cawl

Dydd Gŵyl Dewi Cawl