An adult spin on a childhood classic, a sprinkling of a little nutmeg on top of your rice pudding adds a unique wee twist. Use Graham’s Gold butter and milk for extra sophistication.
30 minutes
2 hours
Easy
4
Pre-heat the oven to 150°C.
Place the rice, sugar and milk into a greased ovenproof dish. Add the butter and sprinkle a little nutmeg on top.
Bake for 2 hours.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
