INGREDIENTS

INSTRUCTIONS

The House of Windsor is the correct name for the family our present
Queen Elizabeth II belongs to. This dish was created especially for
her and can now be enjoyed by all of you.  An exceptionally light
pudding which is difficult to turn out of its  cooking dish.  For this
reason I would always cook and serve it in  the same dish. Placing a
small circle of greaseproof/cooking  parchment in the base of the dish
can assist in its extraction.  You will also need a saucepan big enough
to contain the pudding basin  or or souffle dish, with lid in place.
Grease a 1 litre pudding basin or souffle dish.  Place the rice in a
pan with the milk and cook until tender and all milk is absorbed.
Allow to cool a little.  Peel, core, and roughly chop the apples.  Stew
until soft shaking the  pan from time to time in order that the apple
does not stick. In the  meantime, half fill a large pan with water and
bring to the boil.  Place apple and grated rind of 1/2 lemon in a
blender and puree. Stir  in cooked rice and sugar.  Whisk the egg
whites in a clean, dry, bowl until they form fairly  stiff peaks.  Stir
the egg into the apple mix. Spoon it all into the  prepared basin or
dish. Cover with greasproof/parchment paper or  foil, and tie with
string. Stand the basin/dish in the pan of boiling  water, after first
placing an old plate in the base. The basin/dish  should stand on the
plate, and the water should come about half way  up the basin/dish. Put
on a tightly fitting lid and steam gently for  around 45 minutes. Serve
hot! From Ron's Plaice in Blackpool:)  From: Recipes

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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 28.6mg
Potassium: 120mg
Carbohydrates: 13g
Fiber: 1.9g
Sugar: 8.2g
Protein: 2.2g