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Toffee apple rice by Kathryn Cordy

11 September 2006
Toffee apple rice by Kathryn Cordy

INGREDIENTS

(serves six)

120g pudding rice
1 litre milk
45g granulated sugar
600g Bramley apples, peeled, cored and thinly sliced
60g butter
30g light brown sugar
60g golden syrup

METHOD

Wash rice and place in double boiler. Add milk and sugar and cook for one hour, whisking occasionally to prevent rice from going lumpy. Place in heat-proof dish to fill almost to top. Arrange sliced apple on top of rice.

In a small pan, melt the butter, brown sugar and golden syrup, then pour over apples. Place in moderate oven for up to 30 minutes until the apples are starting to soften.

Kathryn Cordy

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