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)
- 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.
- 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.
- 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.
- Place in a roasting tray and pour boiling water in so it’s 1/2 way up sides and bake @150c for 30 mins.
- Take out of oven and cool in its dish, then turn out.
- Slice and serve with the caramel spooned over. Really nice cold. Pineapple or prunes will go well too.