Rice and Apple Pudding

Ingredients

• 1 large apple
• 2 oz. rice
• 1/2 oz. dripping or shred suet
• 1 pint of water or milk
• 1 inch stick cinnamon
• 1 oz. sugar

Method

1. 1

   Wash the rice; pare, core and chop the apple.

2. 2

   Put the rice on with enough cold water to cover it.

3. 3

   Bring slowly to the boil.

4. 4

   When the water is all absorbed add the pint of cold water, apples, and cinnamon.

5. 5

   Stew for half an hour with the cover on, stirring occasionally.

6. 6

   Then add the sugar, take out the cinnamon, put the mixture into a greased pie dish, and put the shred suet or small pieces of dripping on the top.

7. 7

   Place in the oven or before the fire till brown.

8. 8

   This pudding is improved by having a small piece of lemon rind cooked with it and removed with the cinnamon.

As published

This recipe was extracted from The school cookery book (1881), page 58. The excerpt below is the record exactly as published.

Rice and Apple Pudding. — Required: x large apple ; 2 oz. rice ; oz. dripping or shred suet ; 1 pint of water or milk ; 1 inch stick cinnamon ; 1 oz. sugar

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