This is slow cooked pudding at its best. A long rainy day at home is perfect for baking since it needs periodic stirring over the 2 1/2 hours of baking. A caramelized skim forms on the top which is stirred in during the required breaks but left alone after the last half hour to set as a golden brown. I like it cooled in the deep casserole dish it was cooked in. Note: If adding raisins, cut back on the sugar. Even the milk adds sweetness when baked this long.