The Vegan Chef School, Simona Cappeddu
This warming wintry dish is flavoursome and satisfying. Perfect for a chilly evening.
Makes 4 portions.
4 large apples
60g short grain white rice
200ml coconut milk
2tbsp coconut sugar, or other sugar
80ml plant milk
2tbsp mixed dried fruit, we used 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
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.
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