Set the oven to 140oc ... Add the sugar and rice and stir to mix well. Butter a baking dish and add the rice mixture. Cover with tin foil and bake for an hour or until rice is soft.

Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).

Stir through the rice and once it comes to a steady simmer ... Place in the middle of the oven and bake for 20-25 minutes until the juices start to run and the rhubarb is soft to the touch.

Bake for 1–1½ hours. The skin should be golden, the rice underneath should ... so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull ...

Stir in the sugar and then the rice ... and place it back into the oven for about an hour until the pudding has thickened and is golden on top. Feast on delicious recipes and eat your way across ...