Baked Apples with Spiced Rice Pudding

The Vegan Chef School, Simona Cappeddu

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Ingredients

4 large apples

60g short grain white rice

200ml coconut milk

2tbsp coconut sugar, or other sugar

80ml plant milk

2tbsp mixed dried fruit (this recipe uses cranberries and sultanas)

1/2tsp orange zest

1/2tsp vanilla essence

1/2tsp ground cinnamon

1/4tsp ground nutmeg

2tbsp finely chopped nuts, such as pecans and walnuts

A little maple syrup

This vegan rice pudding is the ultimate warming wintry dish!

Packed with flavour, this Baked Apples with Spiced Rice Pudding is perfect for a chilly evening. If you’re looking for a vegan pudding with an extra kick, you seriously need to try this recipe.

Servings: Makes 4

Prep time: 10 minutes

Cooking time: 40 minutes

If you liked this recipe, explore more vegan sweet treats.

Method

Heat your oven to 180c/360f/GM4.
Cut the top off each apple. If they will not sit upright, cut a small amount off the bottom of each apple.
Using a spoon dig out the flesh of the apples, creating ‘bowls’ from the apples.
Bake for 15-20 minutes until the apples are cooked through. Do not overcook the apples as this will cause them to fall apart.
Finely chop the apples, removing any seeds or stems.
Put the apple in a saucepan with the rice, coconut milk, sugar, milk, fruit, zest, vanilla essence and spices.
Bring to the boil then lower to a simmer. Simmer for 15-20 minutes until the rice is cooked through and the rice pudding has thickened.
Add half the chopped nuts to the rice pudding. Mix in and spoon the mixture into the 4 apple bowls.
Dip each apple in the remaining chopped nuts. Place on a serving plate with a drizzle of maple syrup.