Spring's just around the corner but that doesn't stop February from being so cold, dark and wet. It's at times like these when a bit of home-made comfort food is in order and what could be better than a bowl of steaming hot and creamy chocolate rice pudding? I must admit, until I discovered this recipe I was never a rice pudding fan. The taste of the commercially prepared tinned varieties and the memory of the stuff served up at school was enough to put me off for life - or so I thought. Then, prompted by my children (rice is my youngest child's favourite food!) I came up with this and it's been a firm family favourite ever since .......

110g/4oz short-grain pudding rice
450ml/¾ pint light single cream
450ml/¾ pint whole milk
50g/2oz castor sugar
1 heaped desertspoonful cocoa powder
50g/2oz good quality dark chocolate, grated

Preheat the oven to 150C/300F/Gas 2 and grease a 1.5 litre/2¬Ω pint ovenproof dish with a little butter.

Rinse the rice under cold water and place in the ovenproof dish. Place the cream, milk, caster sugar and cocoa powder in a medium saucepan.. Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.

Place in the oven for approximately 1¬Ω hours, stirring after the first 30 minutes.

When the pudding has a soft, creamy texture, remove from the oven, sprinkle chocolate on top so that it slowly melts and allow to rest for 10 minutes before serving.