Geneva Pudding


175 gm Aborio rice
1.0 L milk
pinch salt
180 gm sugar
6 cooking apples
60 gm butter
½ tsp cinnamon
30 mL water


Peel, core and chop the apples and place them with the butter, cinnamon, water and 30 gm of sugar in a saucepan. Cook until well stewed and mushy. Add remainder of sugar and allow to cool.

Wash and drain the rice, place it in a pan with 1 litre of milk and two pinches of salt. Cook until tender, adding more milk as required, and add sugar (about 60 gm) to your taste.

Butter your camp oven or ovenproof baking dish, Arrange the rice and apple puree in alternate layers, letting rice form the bottom and top layers. The rice will spread more easily if done when hot. You can also add a handful of mixed dried fruit to the rice for added flavour.

Dot with butter and bake at a moderate heat for 30–40 minutes until golden brown.

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