Pies, Puddings and Pottages

Place the rice, milk, lemon peel and cinnamon stick in a saucepan and bring to the boil.

Reduce the heat and simmer gently until the rice is tender and virtually all the liquid has been soaked up.

Remove from the heat and set aside to come to room temperature.

Meanwhile make the apple purée. Place the apple, caster sugar and butter in a saucepan and bring to the boil.

Cover and cook on a high heat until the apples are soft.

Remove the lid and stir the apple mixture until you have a thick, golden apple purée. You may need to press the apples with a potato masher to get rid of any stubborn apple lumps. Remove from the heat.

Add the lemon zest, stir in thoroughly and set aside.

Once the rice pudding has reached room temperature preheat the oven to 180C/350F/gas 4.

Grease the pie dish with butter.

Transfer the rice pudding mixture into the baking dish and use wet hands to spread it out evenly over the bottom and up the sides of the dish.

Fill the rice pudding casing with the apple purée.

Place the egg whites in the large mixing bowl and whisk with the electric hand whisk to stiff peaks.

Add the sugar a large spoonful at a time, whisking between each addition until you have a stiff, silky meringue mixture.

Top the apple purée with the meringue and use a palette knife to create peaks.

Place in the oven and bake for 10 to 15 minutes until the meringue is starting to brown very lightly.

Remove from the oven and serve immediately with cream.