- This is a hot pudding I remember my mother often making years ago.
- It is best to make this with cooking apples, which give off lots of juice.
- It can also be made with millet or pearl barley instead of rice.
- 200g long grain rice
- 250ml milk
- 250ml water
- 3 tablespoons of butter
- 3 tablespoons of granulated sugar
- 1 teaspoon of ground cinnamon
- 600g of Bramley apples
- Put the rice in a saucepan with the milk and water.
- Cook gently, stirring often till all the liquid is absorbed.
- Stir in 1 tablespoon of sugar and 1 tablespoon of butter.
- Leave to cool.
- Pre-heat the oven to GM4 – 180°C.
- Peel and core the apples and chop them into small chunks.
- Mix them with the cinnamon and 2 tablespoons of sugar.
- Butter an oven proof dish.
- Put half the rice mixture on the base.
- Put all the apple mixture on top.
- Cover with the rest of the rice.
- Dot 2 tablespoons of butter over the top.
- Bake for around 50 minutes.
- Serve hot.
Served in – Johnson Brothers Green Pear bowls – 1960 – 1979.