MILK PUDDING

Preparation Method :

• If using rice, flaked rice or tapioca, put it in a buttered ovenproof serving dish.
• Pour in milk. If using brown rice, add extra milk. Add the sugar and butter.
• Sprinkle top with cinnamon, mixed spice or nutmeg.
• If using semolina or sago, heat the milk in a saucepan until lukewarm, and then gradually sprinkle in the semolina or sago, stirring continuously.
• Add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently.
• Pour into a buttered ovenproof serving dish and sprinkle the top with the cinnamon, mixed spice or nutmeg.
• Bake the rice, flaked rice or tapioca pudding in the oven at 170°C (325°F) mark 3 for 2-2 1/2 hours.
• Stir the pudding 2 or 3 times during the first hour, but leave for the remaining time to form a crust.
• Bake the semolina or sago pudding at 180°C (350°F) mark 4 for 30 minutes, without stirring.
• Serve milk puddings hot or cold, plain or topped with fresh fruit, chopped nuts, or thick natural yogurt.
• Serve hot with custard or fresh cream.