• butter, for the dish
  • 130g pudding rice
  • 70g caster sugar
  • 2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
  • 800ml whole milk
  • 170ml double cream
  • grating of nutmeg
  • fruit jam of your choice, to serve (strawberry or apricot work well)


  • STEP 1

    Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.

  • STEP 2

    Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.



Try swapping the vanilla for lemon or orange zest to change the flavour. Alternatively, use vegan spread, coconut milk and coconut cream to make the pudding dairy-free.

Recipe from Good Food magazine, October 2021

Goes well with


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