The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.

Cover with tin foil and bake for an hour or until rice is soft. Cool. Butter 4 ramekins and sprinkle with a tablespoon of Demerara sugar in each, swirling to coat the sides. Add the baked rice and ...

Made with tomatoes, bread, butter, and brown sugar, tomato pudding is inexplicably divine. Here's why the dish is always on ...

Pudding rice is widely available in British supermarkets. Look for rice with plump, shiny, round grains. You do not have to soak pudding rice before use. Combine it with milk, eggs and nutmeg to ...

Lucious and creamy, a good old-fashioned ... be baked into pies, bread puddings and more. Unfortunately, neither pudding nor ...

I was drawn in by the plush, custard-soaked chunks of challah that make bread pudding so irresistible ... or Pink Lady, are the best choices here because they hold their shape well and have ...

Comforting, classic, and creamy, this rice pudding ... The vanilla custard is similar to what I pour over rhubarb bread pudding. There's just something about puddings and custard recipes that ...

Tomato pudding is the bomb. This is a tale as old as time in my family ... but with tomato sauce instead of custard. I'm not allowed to say how much of each ingredient to use, per the chef's ...

The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.