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Rice Pudding with Apples

Put ten ounces of well-washed rice into a basin of boiling water, blanch, drain, refresh it in cold water, put it into a saucepan, covering to twice its height with boiled milk, and set it to boil. As quickly as it commences to cook, move the saucepan to the side of the fire, sweeten to taste, and cook gently until the rice is soft. Add a small quantity of chopped lemon peel, two or three ounces of stoned raisins and finally five or six eggs, working one well in before another is added. Let the mixture cool; sprinkle a buttered charlotte-mould over with breadcrumbs, turn in the mixture, stand it in a moderate oven, and bake it for forty-five or fifty minutes. Remove it, cut out a thin round from the top, and scoop out the inside, taking care not to leave the sides too thin. Fill the cavity with cooked minced apples, well mixed with a little apricot marmalade, place the round back in its place, turn the pudding out onto a dish over a little more of the apricot marmalade, sprinkle over some fine white sugar, and serve at once.