Introduction: Ian Edward Wright, MBE (born 3 November 1963, Woolwich, London) is a former English professional footballer turned television and radio personality and currently part-time first-team coach of Milton Keynes Dons. He played 225-253 (I’m not sure which) games for Crystal Palace between 1985 and 1991 scoring 117 goals in all competitions. He was voted into their Centenary XI and named their “Player of The Century” in 2005.
Crystal Palace talent scout Pete Prentice saw Wright in a local Sunday-league match playing for Greenwich Borough and invited him for a trial at Selhurst Park. He impressed Steve Coppell, and signed for Crystal Palace in August 1985 where he was paid £100-a-week. The transfer fee? He was swapped for a set of weights.
I like that he is a Millwall supporter and has been since he was a boy. Perhaps we will meet there one day.
Preparation time: 10mins
Cooking time: 2½ hours
Home kit: 1½ pint ovenproof dish,
Away kit: 4 plates, spoons
- 2 oz. (50 g) pudding rice
- 1 pint (568 ml) whole milk
- 2 tbsp. golden caster sugar
- Zest of ½ a lemon
- grated nutmeg, a whole one
- 1 tbsp. butter
Method: Preheat the oven to 150oC
Wash the rice and drain well. Put into the dish and stir in the milk. Leave the rice to soak and soften for about 30 minutes. Add the sugar and lemon zest and stir it up. Grate the nutmeg onto the surface and dot with the butter.
Bake in the oven for 2½ hours stirring it once after 30 minutes. Then leave well alone to allow the skin to form.
Full time results
Allow to cool and serve making sure that everyone has an equal portion of the lovely golden skin.