Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Apple and Rice Meringue
Puddings and Sweet Deserts

Dish of sliced apples stewed with short-grain rice, topped with meringue and baked.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Serves: 4

50 Gram Pudding rice (2 oz)
150 Gram Caster sugar (5 oz)
600 ml Milk (1 pint)
450 Gram Cooking apples, peeled, cored & sliced (1 lb)
1 Tablespoon Lemon juice
2 Egg whites
Angelica, to decorate
Place the rice, 25g (1 oz) sugar and the milk in a pan. Bring to the boil, cover and simmer gently for 30 minutes, or until thick and creamy, stirring occasionally.

Meanwhile poach the apples with 2 tablespoons of water, lemon juice and 25g (1 oz) sugar, until just tender. Arrange the rice in an ovenproof dish, top with the drained apples.

Whisk the egg whites until stiff then gradually whisk in the remaining sugar. Pipe or spoon the meringue over the apple. Decorate with angelica leaves and bake at 190 °C/ 375 °F/ Gas 5 for 10-15 minutes, until golden.

You could use tinned pie filling in place of the apples for a speedy dessert.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018