Apple Soufflé. Soufflés are the perfect way to present to your guests and your family a really special treat
- 900ml Milk
- 25g Caster Sugar
- 150g Pudding Rice
- 25g Butter
- 450g Bramley Apples
- 2 Egg Yolks
Pre-heat the oven to Gas 1, 140 Centigrade. Place the milk and pudding rice in a sauce pan and bring to the boil. Cook 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.
Listed in the Sweet Sauce section of the website.
White Sauce with Brandy.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.