Teurgoule Normande

Ingredients

• 2 litres whole milk
• 160 g short-grain pudding rice
• 160 g caster sugar
• 2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• Pinch of fine salt
• Butter for the dish

Before you cook

• Butter a deep 3 litre earthenware or ceramic dish
• Rinse the rice briefly under cold water and drain it well
• Heat the oven to 150C fan-off

Steps

1. Tip the drained rice into the buttered dish and spread it into an even layer.
2. Add the sugar, the cinnamon, the nutmeg and the salt on top of the rice.
3. Pour in the cold milk and stir once, just enough to disperse the sugar and spice.
4. Slide the dish onto the middle shelf of the oven, leaving a tray underneath to catch any bubbling over.
5. Bake for five hours without stirring or opening the door more than you must.
6. Check that the top has set into a dark brown skin and the pudding underneath wobbles like thick cream.
7. Take the dish out and rest it for at least 30 minutes before serving.
8. Spoon it out warm, cutting through the skin so everyone gets a piece of it.