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Raisin Pudding

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Apple (104)      Cinnamon (47)      Ground Almonds (10)      Ground Rice (3)     


Raisins have been loved by mankind since ancient times. The Romans loved them so much that they handed them out to the winners of sporting competitions, and believed they could cure anything from poisoning to old age. Our love of raisins has led to thousands of recipes that use them as a prominent ingredient, especially for baking cakes. This raisin recipe, however, is a milky pudding that fits into the same family as rice pudding and tapioca. Here, I use ground rice and almonds to give it an added nutty flavour. Based on the brands I used, each portion should be about 235 calories.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 8 servings

Ingredients
4 Granny Smith apples
150g seedless raisins
150g ground almonds
4 tbsp ground rice
1 tbsp Xylitol sweetener (or granulated sugar if you prefer)
1/2 tsp ground cinnamon
300ml light soya milk
400ml water

Method
Pre-heat oven to 160 ༠C/ 140 ༠C fan/300 ༠F/2 Gas.
Peel the apples, the boil in water with the raisins, the drain.
Blend the ground almonds with the 400ml water until it becomes a smooth paste, and drain the excess water.
Sprinkle the sweetener/sugar over the fruit, the stir in the ground almonds.
Pour in the milk, and stir in the ground rice.
Bake in the over for half and hour, the sprinkle the ground cinnamon over the top.

Categories
#Apple
#Ground Rice
#Ground Almonds
#Cinnamon
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