Milk pudding; the mighty comfort food

Milk puddings. You either love them or hate them. My offspring hate them.

I LOVE them.  I love milk puddings for  themselves.  I love them for their association with grandparents and great aunts and happy memories of long gone kitchens, full of jellies and jams, bottled fruit, and pikelets, sponge cakes, roast dinners, cream, new peas, strawberries, boxes of apricots, flummeries, sponge kisses, sausages  homemade tomato sauce, porridge with cream on top and…….. milk puddings!

Tonight I made a baked rice milk pudding, or a baked rice custard, one of my favourite milk puddings.

Ingredients: I cup of cooked rice; 2 eggs; pinch of salt, 4 tablespoons of sugar; 2 cups of whole milk; a few drops of vanilla essence and some freshly grated nutmeg.

Method: Preheat the oven to 325F (not fanbake) or 140C ( fanbake). Grease a rectangular pie dish. Mine is 21cm by 15cm.   Place the cooked rice in the dish.  Lightly whisk the eggs with the salt and add the sugar and milk and whisk a little more till the ingredients are combined. Don’t over whisk. Add the essence and then pour the mixture over the rice. Grate a little nutmeg over the top of the ingredients.  Place the dish in a dish of water and bake in the oven until the custard is firm and set and golden.  Takes about 45 minutes to an hour in my oven. I like to eat my pudding with stewed fruit and cream.

Milk puddings are extremely good for older people so that means I can eat lots of them 🙂

© silkannthreades