The milk should only simmer gently, otherwise it will evaporate and the pudding will be too thick.
The topping sticks together and hardens as it cools, so it must be divided between the dishes while still warm.
600 ml (1 pint) milk
50 g (2 oz) flaked rice
25 g (1 oz) sugar few drops of vanilla flavouring
15 g (1/2 oz) margarine or butter
1 tablespoon golden syrup
25 g (1 oz) corn flakes or rice crispies
1. Pour the milk into a medium heavy-based saucepan. Bring slowly to simmering point over low heat, then sprinkle in the flaked rice. Simmer gently, stirring frequently, for 15 - 20 minutes, until the rice is tender and thickened.
2. Remove from the heat and stir in the sugar and vanilla, to taste. Cool slightly, then spoon into 4 dessert
dishes. Leave to cool completely.
3. Make the topping: melt the margarine with the syrup in a saucepan over low heat. Remove from the heat, add the corn flakes and stir
gently with a large metal spoon until evenly coated.
4. Spoon the topping over the puddings. Leave to set about 30 minutes before serving.