I'm not sure if I have mentioned I collect old cookery books? It started with my Ganny's Radiation Cook Book; well actually I still don't posses that actual book yet as my mother won't give it up.. I used to love reading the old recipes and ask my mother what Granny made; not that she ever told me.
Now it's trendy of course to say you like traditional slow cooked food -but it's always been there.
So in celebration of things past I want to share with you this little gem, Marshmallow Rice Pudding.
When you buy pudding rice there is always a recipe for rice pudding on the back - just follow that, but usually it is 2 oz of rice to 1oz of sugar and 1 pint of milk. I use an old Pyrex dish that holds about a pint and a half of liquid. If you aren't sure just measure out a pint of water and pour it in and if there is plenty of room that will be fine.Butter the dish well. The oven should be about 140 - 150oc
When most of the milk has been absorbed decorate the top of the pudding with marshmallows increasing the temperature to 180oc and return to the oven for about 10 minutes or until the marshmallows have melted and started to brown slightly. The smell as it comes out of the oven is worth the wait - the original recipe suggests serving with thick cream, but I just had mine with a little milk poured around the edge.
The real secret to rice pudding is the slow cooking; the longer the better.It's a good combination when baking a Bara Brith as the oven temps are the same.....
The quality of the photographs aint good - sorry. Light bad. I am looking into getting some lighting to improve things.....