Ingredients

The following ingredients have 4 Servings
  • 60g (4 tbsp) vegan butter
  • 115g (4 oz) pudding rice
  • 55g (2 oz) caster sugar
  • 850ml (1½ pints) almond milk
  • 2.5ml (½ tsp) vanilla extract
  • 2.5ml (½ tsp) ground nutmeg
  • 2.5ml (½ tsp) ground cinnamon

Instruction

  • Preheat the oven to 150°C (fan 130°C/300°F/gas 2).
  • Grease a 1.2 litre (2-pint) baking dish with 15g (1 tbsp) of melted butter, place the rice in the dish and sprinkle with sugar.
  • Heat the milk in a saucepan until almost boiling – don’t allow the milk to burn – and then pour it over the rice. Add the vanilla extract and mix everything together well.
  • Cut the remaining butter into small chunks and scatter over the top together with some freshly grated nutmeg and cinnamon – enough to give it a good dusting.
  • Place the dish in the oven and bake for 1½ – 2 hours until the pudding has gone golden on top.
  • Serve warm or cold. Enjoy!