Fruity Friday’s…Nutmeg and Mace…

If like us you are facing freezing weather and perhaps some snow…then there is nothing more warming than Nutmeg and Mace as spices to add to your food.. and the rice pudding recipe that Carol Taylor shares is just the thing for this weather. Find out more about these spices and head over.

Retired? No one told me!

An autumnal and winter spice which is often used in autumn and winter desserts, soups, hot beverages it also pairs well with cheese and cream-based recipes…my abiding memory is rice pudding and that lovely brown skin which formed by my mother grating nutmeg over the top before baking the pudding we used to argue over it…now I get it all as hubby doesn’t like it…he doesn’t know what’s good for him…lol..but I am not arguing the point over this or sharing…

Traditional Rice Pudding…just like mum taught me…I know some cooks add cream and lemon/orange zest my mum didn’t and this is how I like it just a simple rice pudding no bells and whistles…


  • 1tbsp butter (for greasing the dish)
  • 2 pts whole milk
  • 1 vanilla pod (split)
  • 4 ounces short-grain white rice (about 2/3 cup)
  • 4 tsp grams golden caster sugar (or superfine white sugar)
  • Ground nutmeg…

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22 thoughts on “Fruity Friday’s…Nutmeg and Mace…

  1. We all fought over the lovely brown skin on rice pudding, including my father – and the loser got to clean the sides of the bowl! But we never used nutmeg on it! Maybe Mum sprinkled a little sugar on top of the milk to help it on its way, but I’ve never done either, and I still get a brown skin – all to myself!
    I use nutmeg in quite a few soups, and a lovely three-squash lasagne recipe uses it, too.
    Maybe I’ll give it a try if I ever do a baked rice pudding again. (no oven at present).

    Liked by 1 person

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