I don't think there will be anyone who will turn their nose up at this - unless they don't do puddings in which case leave the building NOW you are not my sort of person!
As is my way I have tinkered slightly from the original; here is my recipe, but before you try this I need to explain that apart from baking which you need to be precise anything else in my opinion has a degree of fexibility, so say if you put a little bit less or a little bit more it won't make the difference beween success and failure - if any of my recipes fail it's because something major has gone wrong - oven temppreture/size of dish etc it won't be because you used one current too many.
Butter a oven proof dish(that can hold about a pint and a half) and place 2 0z of pudding rice, 1 0z of caster sugar and about 1 pint of milk. Give it a stir and pop it into the oven 140 - 150oc. After about half an hour give it a stir and then you can forget about it for an hour. Get it out again and stir it, this time there will be a bit of a skin on top - lovely, just stir it in, don't worry about the skin forming and reforming as it is quite delectable. After about 2 hours when most of the liquid has been soaked up that is time to scatter marshmallows on top. As you can see from my photos I didn't over do them, but if you want a real sugary fix put as many as you like on.
Return to the oven and increase the temperature to about 180oc for 10 minutes or until the marshmallows are melted and slightly burnt - the smell is wonderful. The original recipe suggested it be served with thick cream, but I that is over doing it a bit.....but never say never.
