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Ingredients

  • 60g butter
  • 70g golden caster sugar
  • 100g spelt
  • 1 piece mace
  • ½ vanilla pod, spilt
  • 300ml   double cream
  • 375ml whole milk
  • ½ nutmeg, grated
  • plum jam or or tart jam

Method

  • STEP 1

    Heat the oven to 140C/fan 120C/gas 1. Melt the butter and sugar in a pan on a low heat, don’t allow it to colour, add the spelt, mace and vanilla, and mix. Add the cream, ¾ of the milk and the nutmeg. Bring to the boil gently while continuously stirring. Ensure all the spelt is distributed evenly through the pan. As the liquid begins to boil, a layer of scum will begin to form – do not remove this, as it will form the skin during cooking.

  • STEP 2

    When it’s boiling, carefully pour the mix into a ceramic or glass baking dish. Stir in the remainder of the milk. Cook in the oven, on the lowest shelf, with a baking sheet directly above the rice pudding on the next shelf up. Cook for 30 minutes and then lower the oven to 120C/fan 100C/gas ½ and cook for a further 1½ hours.

  • STEP 3

    The rice pudding is cooked when it no longer appears liquid, but thick and creamy. If the skin is not a deep brown colour, pop the dish under the grill and gently colour and crisp the skin. Rest somewhere warm. Serve with jam.

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