I don’t know who ‘Aunt Kate’ was, but she came up with a good idea for this tasty slow-bake pudding. Her recipe calls for a ‘half a cup’ of this and that, so find a modest sized cup or mug and use that.
Ingredients
- ½ cup pudding rice
- ½ cup golden syrup
- ½ cup raisins
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 cups milk
- 1 teaspoon butter
Method
- Mix the rice with the syrup, raisins, cinnamon, salt and milk
- Turn the mixture into a buttered pie dish and bake in a slow oven for 2½ hours
- Stir every 20 minutes or so for the first hour, then add the butter and leave it to bake and set.
- Add a few raisins and a sprinkle of brown sugar on top for decoration and serve.
Source: Mary Hanson Moore. A Yorkshire Cookbook. (1980) published by David & Charles
One Response to Aunt Kate’s Rice and Raisin Pudding
We really enjoyed this! I baked it at 300 degrees Fahrenheit and it developed a lovely crust on top. I used Calrose rice, which is a California short-grain variety that’s easy to find in the States. I hope it approximated “pudding rice” fairly well.
Thank you so much for yet another delicious recipe! Warm regards from Austin, Texas.