• 75g (3oz) pudding rice
  • 570-725ml (1- 1.25pt) creamy milk
  • 25g (1oz) butter
  • 50g (2oz) caster sugar
  • 1.5 lemons
  • A good pinch of cinnamon
  • Extra sugar

Preheat the oven to 140C (275F, Gas 1). Peel the lemons thinly taking off strips and putting them straight into an oven proof dish big enough to take 1 litre of liquid.

Then add the rice, sugar, butter and 570ml (1 pt) of milk. Cover and place in the oven and allow to cook for at least two hours.

After one hour give it a good stir and add a good pinch of cinnamon or more depending on your taste. You can add more milk to slacken the mixture if necessary.

When the pudding is done, stir it up well adding the lemon juice. As the pudding cools it will finish cooking in its own heat and absorb a little more of the liquid.

The lemon peel will also be soft enough to eat with the rice. When you are ready to serve, sprinkle a good layer of sugar over the top and place under a medium to hot grill to brown and caramelise.

Serve lukewarm or cold, but not hot from the oven.