Darlings, now it’s time to give your grubby little mitts a jolly good wash with Pears soap – the finest beauty product of Victorian England. 

First off, prepare the breadcrumbs and set to one side.

Using a medium saucepan, generously cover the rice with milk and boil gently until tender. Drain well.

Chop the apple and stew in a large saucepan until soft. Then with a wooden spoon rub through a fine sieve, and stir in the rice, sugar, lemon juice, lemon zest, and breadcrumbs.

Whisk egg whites until stiff, and gently fold into the mixture.

Now, place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil. 

Take two small pudding basins or an extra-large one, grease with butter and three-quarters fill with the mixture.

Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.

Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.

Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.

Make a handle by threading the string from one side to the other. Repeat and secure.

Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid.

Regularly top up with water, as you wouldn't want your “regal” pudding to boil dry!

At the 1 hour mark (1-pint basin) or 2 & 3/4 hours (2-pint basin) check if they’re cooked. Insert a skewer through the foil/paper layer, and if it comes out clean it’s ready, if not keep steaming for a while longer.

Garnish with lemon zest and serve hot with lashings of custard!