From Forever Summer
100g pudding rice
zest of 2 lemons + juice of 1
1 litre full fat milk
3 tablespoons caster sugar
250ml double cream
few drops lemon oil
Put the rice, milk and lemon zest in a pan, cook as slowly as possible, over a heat diffuser if you have one, covered with a cartouche of baking paper (to stop a skin forming). About 40 mins or till almost all milk absorbed.
Take it off the heat, beat in the sugar, making sure it dissolves. Wait about 5 mins for it to cool before adding the lemon juice…so that it doesn’t curdle.
Tip into a bowl a bit bigger than you need (the cream is still to be added), leave it to cool then chill well in the fridge, again covered with baking paper or cling film to stop a skin forming.
Once it’s chilled, whip the cream with a few drops of lemon oil, till think but not stiff, and fold it into the pudding.
This sounds lush….I’ve had this book for years and never made this!