Name: Chocolate peanut-butter swirl pudding
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: milk 1⁄2 cup,butter, melted 80g,large, free-range egg 1,self-raising flour 140g,cocoa 2T,coconut sugar 100g,Salted peanuts, toasted and crushed, for serving 60g,For the peanut butter filling: ,butter, melted 4T,icing sugar 65g,peanut butter 190g,Salt, a pinch ,vanilla extract 1⁄2t

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40 minutes

Cardamom-and-rose almond milk rice pudding

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

100 g carnaroli rice
3 cardamom pods, crushed
1 T coconut oil
2 T caster sugar
½ t vanilla extract
5 cups sweetened almond milk
100 g sugar
100 g raspberries
½ t rose-water, or to taste
100 g strawberries, chopped

Method

Gently fry the rice and cardamom in the coconut oil over a medium to low heat for 5 minutes. Add the caster sugar, vanilla and 4 cups almond milk and simmer for 20–30 minutes, stirring
occasionally.

Add the remaining almond milk to loosen the mixture if necessary.

Heat the sugar and ½ cup water in a small saucepan. When the sugar has dissolved, add the raspberries and cook for 5 minutes.

Remove from the heat, add the rose-water and strawberries. Spoon over the rice pudding.

Cook's note: Almond or coconut milk makes this delicious and dairy-free. But you could also use equal parts full-cream milk and cream for an extra-creamy version.

This is a test recipe

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