Est. in Granny's kitchen Granny Bakes Recipes from the tin

From the 1940s divider · Make do and mend

Baked Rice Pudding

Creamy, slow-baked and skinned on top. Fight over the skin, then fight over the jam.

  • Prep5 mins
  • Cook2 hrs
  • Serves4
  • DifficultyEasy
Baked Rice Pudding
1940s

Photo: moonlightbulb, CC BY 2.0

From the tin

Rice pudding was a staple of wartime and school dinners. It went in the bottom of the oven while the Sunday roast cooked above it, so it cost nothing extra to bake. The golden skin that forms on top is the best part, and in most families there was a strict rota for who got it.

Baked Rice PuddingServes 4 · 1940s

You'll need

Method

  1. Heat the oven to 150°C / 130°C fan / gas 2. Butter a 1 litre ovenproof dish.
  2. Put the rice and sugar in the dish, pour over the milk and cream and stir.
  3. Dot with butter, grate nutmeg over the top and tuck in the bay leaf.
  4. Bake for 2 hours, stirring once after 30 minutes, until the rice is tender and a golden skin has formed.
  5. Serve warm with a spoonful of jam.

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