Rice pudding

Serves 4 Prep 5 mins Cook 2 hrs

100g pudding rice butter, for the dish

50g caster sugar

700ml milk pinch of grated nutmeg

1 bay leaf or strip of lemon zest your favourite jam, to serve

1 Heat oven to 150C/130C fan/gas 2. Wash the rice and drain well. Butter an 850ml ovenproof baking dish, then tip in the rice and sugar, and stir through the milk. Sprinkle over the nutmeg and top with the bay leaf or lemon zest. Bake for 2 hrs or until the pudding wobbles ever so slightly when shaken. Serve warm or cold with a spoonful of jam.

PER SERVING 214 kcals, fat 3g, saturates 2g, carbs 40g, sugars 21g, fibre none, protein 8g, salt 0.1g