Ingredients

110g short grain white rice
900 ml milk
75g caster sugar
50g butter
3 eggs
Zest of 2 lemons
2 tsp of grated nutmeg
300g crumbled left over Christmas pudding

Instructions

1. Pre-heat oven to 150°C.

2. Place rice in a saucepan, add milk and cook gently for about 15 minutes until the rice is tender. Add the sugar and butter and stir until blended in. Let the mixture cool.

3. Beat the eggs thoroughly and add slowly to the mixture. Add the lemon zest and 1 teaspoon of the spice.

4. Pour into a baking dish, sprinkle with the remaining spice and bake for 40-45 minutes