This article was written for Annabel & Grace, which is now part of Rest Less.
I am a great fan of puds like this, quick and easy to prepare and low calorie too.
I must admit, Husband makes a mean rice pudding and I was a bit worried about using stuff out of a tin in case he didn’t think it was as good, but hey, it’s not the end of the world.
You should be able to forage blackberries by now – although, saying that, the bushes in our field haven’t had enough sun, so they aren’t quite ripe enough yet, but I know where I can find some plump ripe ones on one of the dog walks I do.
Last year, our cooking apple tree yielded the unimpressive crop of two apples, but this year the boughs are heavy with them, so I’m off to find the step ladder and pick myself a few. Most of us countrywives have an apple tree in our gardens, or know a friend who has and one of the pleasures of living in the country is the way everyone shares their homegrown produce.
Blackberry & Apple Rice puds
INGREDIENTS serves 4 175 cals per portion
425g can rice pudding
200g home made apple sauce
150g ripe blackberries
2 tbsp soft brown sugar
How to prepare
Layer the rice pudding, apple sauce and blackberries into four glass tumblers, finishing with a few blackberries on top. Scatter with the brown sugar and leave in the fridge for 10 mins until the sugar has melted. You can also make up to 2 hrs ahead and keep covered in the fridge.
If there is a nip in the air, you can also microwave this pudding for 2 mins on high.