Apples baked in Rice Pudding

Simmered apples baked in rice pudding.
Serves 4.

Ideal for October, this recipe adapted from one by Rose Price is delicious with the creamy rice pudding around the still slightly firm apples. I used Cox’s and they were really excellent.

4 dessert apples eg Cox, Worcester, Russet.
600 mls water
100 g caster sugar

For the rice pudding:
85 g pudding rice
1 litre whole milk (I used Jersey milk)
1 teaspoon cinnamon
a few drops of vanilla essence
2 tbsp caster sugar (I used Splenda to reduce the calories! No-one noticed)
30g unsalted butter
150 ml single cream.

Peel the apples and leave them whole. Put in a pan with the 100 g of sugar and the water and bring to the boil. Simmer for a further 10 minutes turning from time to time. Leave them in there till you are ready to assemble the pudding, I just turned off the heat and put a lid on the pan.

Put the rice in with half the milk in a heavy pan and add the cinnamon, vanilla and sugar. Bring to the boil and then simmer for 20 minutes stirring frequently to prevent sticking. Add the rest of the milk, the butter and the cream and stir in well.

Preheat the oven to 175C or gas mark 4. Put the apples in an ovenproof dish and pour the rice pudding around them. Bake for about 30 minutes.