Preheat and Prepare: First, preheat your oven to 150°C (130°C fan). Generously grease a 1.5-litre ovenproof dish with butter.

Combine Ingredients: Pour the whole milk and double cream into the prepared dish. Add the pudding rice, caster sugar, vanilla extract, and the pinch of salt. Give it all a good stir to combine.

Add Butter and Nutmeg: Dot the top of the mixture with the 25g of butter. This will melt and help create a lovely golden top. Grate a generous layer of fresh nutmeg over the surface.

First Bake: Place the dish in the preheated oven and bake for 30 minutes.

Stir and Continue Baking: After 30 minutes, carefully remove the dish from the oven. You will see a slight skin forming. Gently stir this back into the pudding. This step ensures the final texture is consistently creamy throughout. I find this makes a huge difference.

Final Bake: Return the dish to the oven and bake for a further 1 hour and 30 minutes. The pudding is ready when it has a golden-brown skin on top and the rice is soft and tender beneath. It should still have a slight wobble in the centre; it will continue to set as it cools.

Rest Before Serving: Let the pudding stand for 10-15 minutes before serving. This allows it to thicken up perfectly. Serve warm, just as it is, or with your favourite topping.