Souffled rice pudding with cider caramelized spiced Armagh apples
Souffled rice pudding with cider caramelized spiced Armagh apples
Cider caramelized spiced Armagh apple
Ingredients
4 Armagh Bramley apples, peeled, cored and chopped into 2 cm pieces, tossed in lemon juice
100g dark brown sugar
1 cinnamon stick
1 teaspoon vanilla extract
2 cloves
250ml Armagh apple cider or apple juice
100g castor sugar
Recipe
Simmer the sugar, cinnamon, vanilla, cloves and cider until the sugar has dissolved. Place the sugar in a large pan and cook on a high heat until caramelized. Carefully add the cider mixture and cook to a syrup. Add the apples and cook for about 10 minutes.
Souffled Rice Pudding
Ingredients
100g pudding rice
85g castor sugar
350ml whole milk
½ teaspoon nutmeg
1 teaspoon vanilla extract
150g egg white
Butter and sugar to dust
Recipe
Scald the milk, nutmeg and vanilla together. Mix in 60g of the sugar. Place the rice in a heat proof bowl and pour over the hot milk, cover with cling film. Place on a pot of simmering water and cook for about 45 minutes or until the rice is cooked. Cool rice completely.
Whisk the egg whites to stiff peaks and fold in the remaining 25g sugar.
Mix a third of the whites into the rice vigorously to loosen the mixture. Gently fold in another third and then the remaining third. Be gentle to keep the air in.
Spoon into buttered and sugar dusted ramekins or one large dish.
Bake at 180 oC for about 12 minutes for individual ramekins and 20 minutes for a large dish.
Serve immediately with an accompaniment of the caramelized spice apple or ice cream or both!
