Ingredients
- 4 apples, peeled, cored
- 1c cooked rice
- ¼c currants
- ¾c milk
- ¼ tsp cinnamon
- pinch of nutmeg
- 3T sugar
- 1 egg beaten
- ½c milk
- dash of vanilla
- small knob of butter
Baked apples with rice pudding
Method
- In a small pot combine the cooked rice, currants and first measure of milk and spices and stir over a low heat until currants are plump and the rice creamy
- In a cup whisk the sugar, egg, second measure of milk and the vanilla
- Stir into the rice until thickened
- Finish by stirring through the butter
- Spoon the pudding into the cored apples and sprinkle tops with a little raw sugar and cinnamon
- Bake covered with foil for an hour or more until apples are tender
- Serve warm with as much cream, custard or ice cream as you can get away with
Comments
Let’s agree that the evenings are cooling off a little if only so we can reintroduce baked deserts to the table, ok? Great!
