- 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.
- This fruit soup is is both refreshing and warming in the winter.
- Do not make it too sweet – it needs to be slightly tart.
- Just like other soups this is served as a first course.
- This soup is delicious served hot.
- Although not traditional I think it could be super for Wigilia (Christmas Eve).
- 300g cranberries
- 2 large cooking apples
- 100g granulated sugar
- 2 tablespoons of potato flour or cornflour
- Small cinnamon stick
- 8 cloves or allspice grains
- 1 – 1.5 litres of water
- Little sponge cakes to serve
- Put the water and spices into a large saucepan.
- put the cranberries into the pan.
- Peel and core the apples, chop into large pieces and add them to the pan.
- Bring to the boil then simmer with a lid on the pan till the fruits are very soft.
- Remove the spices.
- Leave to cool a little and purée the liquid.
- You will find there is a lot of foam and cranberry skins on the top – remove these with a slotted spoon.
- You might want to sieve the remaining liquid through a sieve.
- Add the sugar to the liquid and bring to the boil.
- Mix the potato flour with a little water.
- Add this to the soup.
- Bring to the boil, stirring gently.
- Simmer and stir until the soup thickens.
- Serve with little sponge cakes.
Alfred Meakin – Midwinter – Spanish Garden soup dishes from the 1960s.