1. Pre-heat the oven to 160°C.
2. Place all the ingredients into an ovenproof dish, stir and place in the oven. Bake for about an hour. Check after 30 minutes that the milk hasn’t all absorbed into the rice. If it has just add a little more milk.
3. Once the pudding has got a lovely brown skin formed its ready to serve. Nan’s jam is optional but any good quality brand will do.
Recipe courtesy of Kieren Steinborn-Busse