Food writer and author Felicity Cloake says... "The name of this slow- cooked rice pudding, which I found sold from vast earthenware dishes in a market in Cherbourg, means “twist-mouth” in Norman dialect – apparently a reference to the large amounts of spice in the recipe."

In her book One More Croissant For The Road, Felicity tells tales and shares recipes from her weeks cycling and eating her way around France. Buy it here on Amazon.


  • 25g butter
  • 150g pudding rice
  • 125g caster sugar
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1.5 litres whole milk, preferably Jersey


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Melt the butter in a wide ovenproof pan over a medium heat, and then toss the rice in it until well coated. Stir in the sugar, cinnamon and vanilla along with a pinch of salt, then add the milk.

  • STEP 2

    Put in the oven, uncovered, and bake for 2 hours until it has a thick golden crust. Cool slightly before serving.


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