600ml lactose free milk
450ml lactose free cream
zest 1 unwaxed lemon
1 vanilla pod, split
25g caster sugar
100g short-grain pudding rice
25g lactose free butter, diced
Serves - 6
Heat oven to 140C/120C fan/gas 1. Put the lactose free milk, cream, zest and vanilla pod in a saucepan.
Gently bring to a simmer, then stir in the caster sugar and rice.
Transfer mixture to a shallow ovenproof dish and dot the lactose free butter on top.
Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top.
The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so.
Once cooked, rest for 10 mins before serving.
Recipe adapted from: Good Food