Perfect rice pudding

Serves 4

• 50g butter
• 50g soft light brown sugar
• 100g pudding rice
• 1 litre full-cream milk
• 0.5 lemon
• 0 Bay leaf
• 0.25 tsp freshly grated nutmeg
• 0.25 tsp cinnamon
• 0.5 vanilla pod
• 150g double cream
• 2 tbsp sweet sherry
• 1
• 2
• 3

Step 1
Pre-heat the oven to 140C.

Step 2
Put the butter in a flameproof pie dish over a gentle heat, and, when melted, add the sugar.

Step 3
Stir and cook for a few minutes, then tip in the rice, and stir to coat.

Step 4
Cook until the rice has swelled slightly, stirring continuously, then add the milk and stir well to dislodge any clumps of rice and sugar on the bottom of the pan.

Step 5
Add the lemon zest, bay leaf, spices and a pinch of salt, then pour in the cream and sherry, if using, and bring to simmer.

Step 6
Bake the pudding in the oven for about 2 hours, until it has set, but is still slightly wobbly; it may need a little longer than this, but check on it regularly.

Step 7
Serve warm, but not piping hot.