Apple Soufflé - Serves 4

Interesting blend of rice pudding and stewed apple topped off with a meringue type topping. Excellent hot or cold.

Method

Pre-heat the oven to Gas 1, 140 Centigrade. Place the milk and pudding rice in a sauce pan and bring to the boil. Coo the rice until tender. Turn down the heat and stir in the butter and egg yolks but do not allow to boil. Peel and core the apples and place them in a saucepan with a little sugar and water. Heat gently until softened. Place the cooked apples in a well buttered pie or caserole dish. Pour over the rice and milk mixture. Bake in the oven until set. Whisk the egg whites and sugar to a stiff peak consistency and then pile on to top of the baked pudding. Return to the oven and bake until lightly golden brown. Serve hot or cold.