0.9 l milk [1,9 pint]
1/2 tsp. salt
60 g raisins [2 oz.]
25 g cinnamon, ground [0,9 oz.]
100 g butter [3,5 oz.]
70 g icing sugar [2,5 oz.]
4 egg yolks
4 egg whites
5 g corn flour [0,2 oz.]
4 dl water [0,8 pint]
 Boil a rice pudding with grated lemon peel and cinnamon stick. Remove the cinnamon stick and allow to cool.
 Peel and rinse the apples. Cut them into cubes, marinate them in lemon juice and cinnamon.
 Beat the butter until white, add powdered sugar and then the egg yolks. Whip the egg whites with the corn flour and cut it into the rice mix.
 Butter ramekins and cover them inside with sugar. Fill 1/3 with the rice mix, then 1/3 with apples and raisins and then 1/3 with the rice mix.
 Bake at 180 C / 350 F for 30-40 min. Serve with raspberry sauce, a little fruit or berries and sprinkle with icing sugar.