Ingredients

one pound rice
one gallon milk
one pound currants
one pound raisins
half a pound brown sugar
one dozen eggs

Method

Following the usual method, bake the pudding slowly, until it reaches the same consistency as a cake.
When cool, cut into squares and serve cold.

Margam, Glamorgan.

During the hay and corn harvests in the Vale of Glamorgan this particular rice pudding was baked in large tin pans and carried out to the workers in the fields.