What better than this comforting, creamy dessert to end the festive banquet
Last modified on Tue 23 Nov 2021 05.40 GMT
Bay leaf, the traditional flavouring for junket, is just as good in a slow-cooked rice pudding with honey. Bay leaves also discourage insects –tuck a sprig in with your woollies to keep away the moths.
Serves 4
pudding rice 100g
full-cream milk 1 litre
butter 50g, diced small
honey 4 tbsp
bay leaf 1
Preheat the oven to 120C fan/gas mark 1. Put all the ingredients in a shallow ovenproof dish and stir them up. Bake for 3½ hours, stirring every hour, but leaving it to form a skin in the final hour.
From A Cook’s Year in a Welsh Farmhouse by Elisabeth Luard (Bloomsbury)