175g caster sugar for the caramel

1.5 litre milk

130g pudding rice

Sugar to taste

1 vanilla pod or 2 tsp essence

3 egg yolks

A handful of raisins or sultanas (optional)

1. Make a direct caramel (175g caster sugar), nice and dark & pour it into a savarin tin/cake tin/loaf tin and move it round so the caramel coats as much of sides and base as possible.
2. Heat up the milk with the vanilla and add the rice. Simmer it gently until it has cooked out the rice and is nice and thick.
3. Add sugar to suit your taste and then add the 3 yolks and if you wish raisins or sultanas. Stir and pour into your caramel mould.
4. Place in a roasting tray and pour boiling water in so it’s 1/2 way up sides and bake @150c for 30 mins.
5. Take out of oven and cool in its dish, then turn out.
6. Slice and serve with the caramel spooned over. Really nice cold. Pineapple or prunes will go well too.