. . This is a traditional Norman recipe. Teurgoule is very easy to make....and to eat! The tradition of Teurgoule being made in the home and taken to bakers to be cooked in his oven, still survives in some Normandy villages. . . . . Ingredients:

2 liters full cream milk 1 pod of vanilla 150g round white rice 120g sugar 1 teaspoon cinnamon .

. Take all the ingredients and put in a large pan. Bring to the boil and simmer for 15-20 minutes. Place the mixture in a large ovenproof dish and place into oven at gas mark 3  (160 degrees C) for 3 hours until ready. . Teurgoule may be eaten either warm or cold depending on taste.