Rice pudding & maple apples
A classic pud that makes the most of bang-in-season British apples. Pears work just as well.
- Prepare10 mins
- Cook2 hrs 10 mins
- Total time2 hrs 20 mins
- 568ml bottle Waitrose Duchy Organic Semi Skimmed Milk
- 150ml pot Essential Double Cream
- 80g caster sugar
- 1 tsp vanilla bean paste
- 100g short grain pudding rice
- 30g salted butter
- 3 braeburn or royal gala apples, cored and cut into wedges
- 3 tbsp maple syrup
Preheat the oven to 150ºC, gas mark 2. In a medium ovenproof dish (about 1.5 litres in volume and at least 10cm deep), stir together the milk, cream, sugar, vanilla bean paste and rice.
Bake for 30 minutes. Give the rice pudding a stir, then return to the oven for 1 hour 30 minutes more. Allow to stand for 5-10 minutes, then stir before serving.
About 10 minutes before the rice pudding is ready to serve, heat the butter in a large frying pan over a medium heat. When foaming, add the apples and cook, turning regularly, for about 6-8 minutes until soft and golden. Add the maple syrup and bubble for about 2 minutes until the apples are coated in a glossy sauce. Serve with the rice pudding.
It’s a favourite pancake topping but maple syrup is also a wonderful natural sweetener that works well in dressings and sauces. Alternatively, try drizzling over bacon before grilling. It’s a handy vegan alternative to honey, too.
Typical values per serving when made using specific products in recipe