Geneva Pudding is the old-school camp dessert that deserves a comeback. Layered creamy rice + cinnamon-stewed apple, baked in a camp oven until golden. Comfort food at its best — warm, sweet, generous, perfect on a chilly evening with a generous pour of custard.

Forget instant puddings + jelly cups. This is the dessert that elevates a camp dinner into a proper occasion.

Photo by Sarah Brown on Unsplash

Serves: 6-8 · Prep: 20 minutes · Cook: 30-40 minutes · Equipment: camp oven OR Dutch oven OR ovenproof baking dish; saucepan

Photo: Claudio Schwarz / Unsplash

For the rice layer:

• 175g Arborio rice (or short-grain pudding rice)
• 1L full-cream milk
• 2 pinches salt
• 60g sugar (adjust to taste)

For the apple layer:

• 6 cooking apples (Granny Smith ideal)
• 60g unsalted butter (plus extra for greasing)
• 120g sugar (split: 30g for stewing, 90g extra after stewing)
• ½ tsp ground cinnamon
• 30ml water

Optional add-ins: handful mixed dried fruit (sultanas, raisins) stirred into the rice; vanilla extract; nutmeg.

To serve: hot custard (premade or made from custard powder), or thick cream, or vanilla ice cream.

1. Stew the apples. Peel, core + roughly chop the apples. Place in a saucepan with the butter, cinnamon, water + 30g of the sugar. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are well stewed + mushy. Remove from heat. Stir in the remaining 90g sugar. Allow to cool slightly.

2. Make the rice. Wash + drain the rice. In a separate pan, combine the rice, milk + 2 pinches salt. Bring to a gentle simmer + cook for 25-30 minutes, stirring occasionally to prevent sticking. Add a little extra milk if it gets too thick. Once the rice is tender + creamy, stir in 60g sugar to taste.

3. Pre-heat camp oven to medium heat (about 180°C / 350°F). Build a coal bed beforehand if cooking on a campfire.

4. Butter your camp oven (or ovenproof dish) generously to prevent sticking.

5. Layer alternately. Spread a layer of HOT rice across the bottom (rice spreads more easily when hot). Then spoon a layer of stewed apple over the rice. Continue layering — rice, apple, rice, apple — finishing with a RICE layer on top.

6. Dot with butter. Small knobs of butter on top. This will brown + crisp during baking.

7. Bake at moderate heat for 30-40 minutes until the top is golden brown. In a camp oven over coals: 8-10 hot coals on top of the lid + similar bed underneath. Check at 25 minutes.

8. Rest 5 minutes before serving. Pour over warm custard. Serve generous.

• Add dried fruit — a handful of sultanas, raisins or dried cranberries stirred into the rice transforms it into a proper rice pudding
• Vanilla — splash of vanilla extract in the rice elevates it
• Nutmeg dusting on top before baking — classic + aromatic
• Pear instead of apple — autumn variation; works beautifully
• Stone fruit in summer — peaches, nectarines, plums (peeled, chopped, lightly stewed). Different but excellent
• Quince for a fancier version — cook longer until rosy
• Add a splash of brandy or rum to the apple layer — adult version
• No camp oven? Standard kitchen oven at 180°C for 30-40 minutes. Same result
• No oven at all? Top the layered pudding with breadcrumbs + butter, cover, simmer over low heat 20 minutes — different texture but still excellent
• Leftovers reheat brilliantly next day for breakfast — covered + warm

An old-school camp dessert that beats every modern processed alternative. Geneva Pudding is comfort food at its best — warm, creamy, gently spiced, generous. The kind of dessert that makes the whole campsite gather round.

Make it on a chilly evening to finish a hearty roast or stew. Bring custard powder for the proper old-school treatment. Kids + adults equally happy.