Rice pudding with honey and bay recipe by Elisabeth Luard

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.