Mums rice pudding

1. 1. Pre-heat the oven to 140C. Put the butter in a flameproof pie dish over a gentle heat, and, when melted, add the sugar. Stir and cook for a few minutes, then tip in the rice, and stir to coat. Cook until the rice has swelled slightly, stirring continuously, then add the milk and stir well to dislodge any clumps of rice and sugar on the bottom of the pan.

2. 2. Add the lemon zest, bay leaf, spices and a pinch of salt, then pour in the cream and bring to simmer.

3. 3. Bake the pudding in the oven for about 2 hours, until it has set, but is still slightly wobbly; it may need a little longer than this, i give about 20-25 minutes longer but check on it regularly. Serve warm, but not piping hot. then enjoy and enjoy more.