Ingredients

• 45 g pudding rice, rinsed
• 25 g muscavado sugar
• 175 ml evaporated milk
• 300 ml skimmed milk
• 1 pinch salt
• 1/2 teaspoon vanilla essence
• 1 teaspoon nutmeg, freshly grated or ground nutmeg
• 450 g rhubarb, cut into pieces
• 5 tablespoon artificial sweetener

Instructions

• Preheat oven to Gas Mark 3/170°C/325°F.
  
  
• Tip the rice into a 1.25 litre (2 1/4 pint) deep ovenproof dish. Add the sugar and evaporated milk, then use the empty can to measure out 1 can of cold water. Add this to the dish with the skimmed milk, salt, vanilla extract and nutmeg. Stir to dissolve the sugar.
  
  
• Bake the pudding in the centre of the oven for 1 1/4 hours.
  
  
• Fifteen minutes before the pudding is ready, put the rhubarb into a saucepan with a little water. Heat and simmer for 5-8 minutes, until tender. Add sweetener, to taste. Serve with the pudding.