very easy serves 4
1 tbsp butter, for greasing 85 g/3 oz sultanas 5 tbsp caster sugar 90 g/3 oz pudding rice 1.2 litres/2 pints milk
1 tsp vanilla essence
finely grated rind of 1 large lemon
pinch of freshly grated nutmeg
chopped pistachio nuts, to decorate
10-15 2 hours
Preheat the oven to 160Â°C/325Â°F/Gas Mark 3. Grease an 850-ml/1’/2-pint ovenproof dish with butter.
Put the sultanas, sugar and rice into a mixing bowl, then stir in the milk and vanilla essence. Transfer to the prepared dish, sprinkle over the grated lemon rind and the nutmeg, then bake in the preheated oven for 2’A hours.
Remove from the oven and transfer to individual serving bowls. Decorate with chopped pistachio nuts and serve.