Apple Snowballs is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples boiled until soft and coated in cooked rice that's dusted with sugar, nutmeg and cinnamon before eating. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Snowballs.
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This is a classic recipe for a Victorian version of Apple Snowballs that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pick and wash well three quarters of a pound of rice, boil it in plenty of water for a quarter of an hour, then drain, and let it cool. Pare and core (but without dividing them) half a dozen large apples, enclose them in the rice separately, and boil them for one hour. When eaten, a little butter and sugar, with powdered nutmeg or cinnamon, will improve their flavour.
Modern Redaction
Ingredients:
340g rice
6 large apples, pared and cored
3 tsp butter
3 tsp sugar
powdered nutmeg and ground cinnamon, to taste
Method:
Bring a pan of water to a boil, add the rice and cook for about 15 minutes, or until almost done. Drain the rice and set aside. Use the rice to cover the apples completely then set in a saucepan with about 3cm of water. Bring to a boil, cover and cook for about 60 minutes, or until the apples are soft.
Carefully remove the apples with a slotted spoon, sit in dessert bowls then add half a teaspoon of butter and sugar on top of each. Season with ground nutmeg or cinnamon and serve hot.
