This sweet, comforting dessert was shared by our volunteer photographer Florian.

“My grandmother, who was a very good cook, used to prepare a pudding called “Teurgoule” when there was a family gathering in the countryside house where she lived with my grandfather. The Teurgoule is a traditional recipe from Normandy, where they both came from. It’s very typical from this region and impossible to find in the rest of France!

I’ve always loved it for its sweet flavours of caramel, cream and cinnamon, but also because it’s the taste of my childhood…”

Ingredients for 6 people:

130 grams arborio rice or any other round rice

100 grams white sugar

100 grams white sugar

1 litre full fat milk

1 teaspoon vanilla essence or 1 vanilla pod cut lengthwise

1 teaspoon cinnamon powder

Method:

Pre-heat the oven to 150°C.

In a baking dish, combine the rice, sugar, vanilla and cinnamon powder. Heat up the milk to almost simmer and pour over the rice mixture.

Place the baking dish in the oven and bake for 1 hour.

Reduce the heat to 120°C and cook for a further 2½ hours.

Switch off the oven and let the rice cool for 20 minutes. Serve warm.

This teurgoule can be kept refrigerated for up to one week plus it freezes well too.

Note: The slow baking is key to creating the delicious, chewy, caramelized top!