I used to love Creamola Pudding. It was a sort of custard-flavoured ground rice milk pudding. My mum used to serve it baked, with baked apples or sliced bananas fried in butter.
I googled to check the spelling, and found a recipe for it, if anyone else remembers and misses the branded stuff:
Recipe for Homemade "Creamola" Pudding
To recreate the nostalgic taste, you can use a recipe that combines ground rice and custard powder.
Ingredients:
1 pint (580ml) milk (full-fat works best)
2 heaped tablespoons ground rice
1 rounded tablespoon custard powder
1 dessertspoon sugar (or to taste, brown sugar works well)
½ teaspoon vanilla extract (optional)
Butter or margarine and ground nutmeg for garnish
Method:
Prepare a paste: In a large bowl, mix the ground rice, custard powder, and sugar with a small amount of the milk to form a smooth, thick paste. Add vanilla extract if using.
Heat milk: In a saucepan, heat the remaining milk until it is close to boiling point.
Combine and thicken: Slowly pour the boiling milk into the paste mixture while stirring gently until the sugar dissolves. Then, pour the entire mixture back into the saucepan.
Simmer: Return the pan to a gentle heat and stir continuously for 3 to 4 minutes until the mixture thickens like custard.
Bake (optional): For a traditional "skin" and baked texture, pour the mixture into an ovenproof dish. Dot the surface with small knobs of butter and sprinkle with nutmeg. Bake in a pre-heated oven at 190°C (375°F, Gas Mark 5) for about 45 minutes until a golden skin forms.
Serve: Serve hot or cold, perhaps with a drizzle of golden syrup or a dollop of jam.