|Milk||1 1⁄2 Pint|
Mix these ingredients together; bring to the boil on top of stove, then turn into a greased ovenproof dish.
Leave a big space between the pudding and the top of the dish as this pud- ding has to be stirred frequently.
Put into a slow oven (250° F) and leave for a couple of hours, or until the pudding is thick enough.
Stir every 15 minutes to prevent a skin forming on top.
If too thick, dilute with hot milk to the required consistency.
A few drops of almond or vanilla essence, or grated rind of lemon can be added, if desired.