Essential Recipes

Saffron Rice Pudding with Apples and Date Syrup

This recipe is so simple you can make it in minutes. It is a creamy delicious pudding that has a crispy crust. I included a recipe for apples to accompany it and make it extra special, but you could just eat it with ice cream. It has a Spanish flavour, in order to celebrate our new Spanish ingredients.

Saffron Rice Pudding

• 120g paella rice (or a very nice fat grained equivalent)
• 375ml can evaporated milk
• 600ml milk
• 40g caster sugar
• 3 tbsp. saffron extract
• cinnamon
• 25-30g butter

1. Preheat the oven to 150°C.
2. First butter an ovenproof dish, round 23 cm and 5 cm deep.
3. Sprinkle the rice over the base
4. Mix the two milks, the saffron extract and the sugar in a jug.
5. Gently pour the milk over the rice and dot all over with little pieces of butter.
6. Bake for approximately 1 hour (it may take a little longer). The rice will be soft, but do not take out of the oven until golden and there is hardly any liquid visible. Stand, then serve warm.

Apples in Date Syrup

• 500g apple or about 3 large apples
• 50g butter
• Juice of half a lemon
• 4 tbsp date syrup
• 1 tbsp thickened cream (optional)

1. Peel, core and cut apples into quarters or eighths. Put into a bowl and toss in lemon juice.
2. Melt the butter in a non-stick fry pan over a low heat and add the apples. Increase the heat a little, cooking the apples until they are lightly coloured without burning the butter.
3. Pour in the date syrup and cream (if you're using it), turn the heat down and simmer the apples until tender.
4. Serve these apples with the warm rice and some thick Greek-style yoghurt or sour cream.