This recipe was created by my chef student, Simona Cappeddu and featured on the Veganuary website.

Prep time - 15 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 4 portions

Ingredients

4 large apples

60g short grain white rice

200ml coconut milk

2tbsp coconut sugar, or other brown 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

Equipment

Spoon

Baking tray

Saucepan

Method

1. Heat your oven to 180c/360f/GM4. 

2. 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. 

3. 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. 

4. 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.