Rice pudding

[Pepper Pig]

This thread has just started on Twitter. The age-old question.

“A chef has just scraped off the lovely browning skin from a baked rice pudding and launched it in the bin, one of the most depressing bits of cooking I've ever witnessed. I was absolutely lost for words”.

The replies are hilarious (OP’s moniker is Matt Christmas if you’re a Twit).

But are you a skin eater? I am.

[Busybee]

I’m definitely not a skin eater but this works just fine as OH is.

BB

[Earthmaiden]

Yes, I like the skin but I am not a fan of baked rice pudding generally. Much prefer it made on the top of the stove in a saucepan. Less creamy.

[Stokey Sue]

Less creamy is a good thing?

I like baked rice pudding, I eat the skin, but the very best bit is the “toffee” where the skin attaches to the dish

[Norfolkman]

My mother and father both loved the skin on both rice pudding and custard which was fine by me as I hated both and still do.

[Lusciouslush]

Move over...... That rice pudd skin is mine....all mine.......

[Badger's Mate]

Not so fast…

[scullion]

i'll take on the two of you!

[Suffs]

While you lot are squabbling over it between yourselves you’ll find I’ve snuck round behind you and snaffled the lot

[Lusciouslush]

Get her............!!

[northleedsbhoy]

I’ve not had homemade rice pudding for many, many years. My gran was the one who made it and I’m perfectly happy with skin or no skin - I’m easily pleased…

[Suffs]

Get her............!!

[Lokelani]

In the winter I sometimes find rice pudding the perfect thing to put in the oven to make the most of the space if I'm cooking a casserole. There's often a shallow space for a shelf above the casserole that's perfect for my pyrex dishes that have plastic lids & go int he freezer.

Even better if I have milk or cream to use up. I've never been decadent enough to make the clotted cream versions that have an outrageous amount of fat in, but I'll bet we'd love them.

I can take or leave the skin really. I definitely wouldn't throw it away.