I hope someone can help me find this Alison Holst recipe. It came out in the late 60's. Used it for years but now lost it when I shifted,I hope someone can help. Tried goggle but no luck.

silverlass - 2019-05-27 14:54:00

Here you are silverlass. I have never used this recipe and IMO it has an error - there is only one quantity of sugar in the recipe and no mention of dividing the given quantity between the rice and meringue topping; however as you have made it I guess you will have decided on how much sugar you prefer/need to use. The recipe below is from Meals with the Family by Alison Holst and features the very young Holst Family on the front cover - Simon is in a high chair!!

Alison Holst’s APRICOT RICE MERINGUE
“This is a pudding which should please a number of people. It combines a baked pudding with a meringue topping, a milk pudding and a fruit one! The rice and milk mixture is precooked over boiling water. This is a very good way to make plain rice pudding too.
Add flavourings when the rice is soft.
The addition of egg yolks makes the rice mixture fairly firm. You can omit the yolks if you prefer it softer. If I do this, I add a tablespoon of butter instead.” – Alison.

For 4 servings:
4oz dried apricots
1 cup short grain rice
2½ cups (1 pint) milk
¼ cup sugar
¼ tsp salt
2 egg yolks and 2 egg whites
rind of 1 orange

Heat the rice and milk over boiling water for about 30 minutes, until the rice is tender. Add the dried apricots to the water under the rice and milk after 20 minutes using as little water as is necessary to stop them burning.
When the rice is tender, add the sugar, salt, egg yolks and orange rind, stir well to mix, and remove from the heat. Drain the remaining water from the now tender apricots and spread these in the bottom of an ovenware dish. Pour the rice mixture over this.
Beat the egg whites until they are foamy, add the sugar and beat until the mixture forms peaks with tips which turn over when the beater is removed. Spread the meringue over the rice and swirl the surface attractively.
Bake in a moderately hot oven (300°F-350°F) for 30 minutes, or until the meringue has lightly browned peaks. :-))

Edited by 245sam at 4:24 pm, Mon 27 May

245sam - 2019-05-27 16:24:00

Thank you so much. My grown up kids remember this fondly and keep asking for the recipe.

silverlass - 2019-05-27 18:09:00

If it doesnt work, or seem right (sugar) let me know, i've got an old recipe from my mum for something very similar (although hers uses tinned apricots laid on the bottom of the dish), I can look it up and compare sugar etc..

dibble35 - 2019-05-27 19:21:00

A blast from the past, thanks for posting, we always had it with tinned apricots in bottom of dish to, so yummy with cream.

fifie - 2019-05-28 09:15:00

245sam wrote:

Here you are silverlass. I have never used this recipe and IMO it has an error - there is only one quantity of sugar in the recipe and no mention of dividing the given quantity between the rice and meringue topping; however as you have made it I guess you will have decided on how much sugar you prefer/need to use. The recipe below is from Meals with the Family by Alison Holst and features the very young Holst Family on the front cover - Simon is in a high chair!!

Alison Holst’s APRICOT RICE MERINGUE
“This is a pudding which should please a number of people. It combines a baked pudding with a meringue topping, a milk pudding and a fruit one! The rice and milk mixture is precooked over boiling water. This is a very good way to make plain rice pudding too.
Add flavourings when the rice is soft.
The addition of egg yolks makes the rice mixture fairly firm. You can omit the yolks if you prefer it softer. If I do this, I add a tablespoon of butter instead.” – Alison.

For 4 servings:
4oz dried apricots
1 cup short grain rice
2½ cups (1 pint) milk
¼ cup sugar
¼ tsp salt
2 egg yolks and 2 egg whites
rind of 1 orange

Heat the rice and milk over boiling water for about 30 minutes, until the rice is tender. Add the dried apricots to the water under the rice and milk after 20 minutes using as little water as is necessary to stop them burning.
When the rice is tender, add the sugar, salt, egg yolks and orange rind, stir well to mix, and remove from the heat. Drain the remaining water from the now tender apricots and spread these in the bottom of an ovenware dish. Pour the rice mixture over this.
Beat the egg whites until they are foamy, add the sugar and beat until the mixture forms peaks with tips which turn over when the beater is removed. Spread the meringue over the rice and swirl the surface attractively.
Bake in a moderately hot oven (300°F-350°F) for 30 minutes, or until the meringue has lightly browned peaks. :-))

..sam....was that the first book Allison produced?...I have that book

korbo - 2019-05-28 15:33:00

silverlass wrote:

I hope someone can help me find this Alison Holst recipe. It came out in the late 60's. Used it for years but now lost it when I shifted,I hope someone can help. Tried goggle but no luck.[/quote IT IS GOOGLE or it won't work. suggest BING in future for you

searchme1 - 2019-05-28 15:37:00

dibble35 wrote:

If it doesnt work, or seem right (sugar) let me know, i've got an old recipe from my mum for something very similar (although hers uses tinned apricots laid on the bottom of the dish), I can look it up and compare sugar etc..

If I remember it right it had 2 tablespoons of sugar in the meringue mix. I always used tinned apricots as well. Thanks once again.

silverlass - 2019-05-28 16:52:00

silverlass wrote:

If I remember it right it had 2 tablespoons of sugar in the meringue mix. I always used tinned apricots as well. Thanks once again.

Mmmm. Im going to have to make this again, its so yummy.

dibble35 - 2019-05-28 17:43:00

Just looked up the recipe from my mum and its quite different, so will post it here. May be a cheats version?? dont know.
465gm tin apricots
tin highlander milk
1/4C water
2 eggs
3/4C cooked rice, drained
60gm caster sugar.
Heat oven to 125*
Put apricots in the bottom of a 2 pint dish.
mix condensed milk and water to get a thick cream.
Add beaten egg yolks and rice, mix well and pour over fruit.
Whisk egg whits with castor sugar added 1T at a time, till peaks form.
pile over rice and bake 1-1 1/4 hrs

dibble35 - 2019-05-28 18:32:00

searchme1 wrote:

[quote=silver-
lass]I hope someone can help me find this Alison Holst recipe. It came out in the late 60's. Used it for years but now lost it when I shifted,I hope someone can help. Tried goggle but no luck.[/quote IT IS GOOGLE or it won't work. suggest BING in future for you

I had a goggle on Google but had no luck!

silverlass - 2019-05-29 17:43:00

korbo wrote:

..sam....was that the first book Allison produced?...I have that book

korbo the book that the Apricot Rice Meringue Pudding came from was published in 1967. As far as I am aware Alison's first book was "Here's How" which was published in 1966. :-))

245sam - 2019-05-31 18:34:00