A day ahead of baking, mix the sultanas, raisins ... syrup over the pudding as soon as it comes out of the oven. Once cool, remove from the bowl and serve with cream or custard.

Soak the raisins in the brandy overnight. Place the rice, milk, cream, vanilla and sugar in a saucepan and bring to the boil. Lower the heat and add the raisins and juices. Simmer for about 40 ...

Rice-Use white, short-grain rice.Unsweetened Almond Milk-Almond milk works best because of the rate consistency and the nice flavor that it adds to the pudding, but oat milk and macadamia nut milk ...

Pour into the pan, top with raisins, butter cubes, and sprinkle with sugar. Bake for 35-40 minutes. Prepare custard by mixing custard powder, sugar, and milk, then cook until thickened and add vanilla ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...