One of my favourite nursery-style puddings was and still is a baked rice pudding. A good baked rice pudding should be creamy, have a buttery baked skin on it and there will be a hint of fragrant nutmeg too. Whether you add a dollop of jam or not is up to you. My dad loved his rice pudding with a generous spoon of raspberry jam on top but I’m a bit of a purist and prefer it plain. I always think a baked rice pudding should be baked in an enamel tin too, but that’s just me.