“Blankets of fog hug the frosty morning. My hands are buried deep into my coat pockets and inhales of cold crisp air rejuvenate my lungs.
I observe beautiful Devon, as she turns into her magical fairy-tale land, full of wisdom. She whispers her secrets, to those who choose to listen.”
After a busy summer, I’m back in my kitchen baking. The house is filled with the smell of baked apples, spices and sweet things. It’s been over a year since I posted a recipe and today I actually managed to take some photos and find the time to share it.
My antiquated iPhone and my photography education [lack of], have not done this beautiful pudding justice. Do look past the dodgy photos and I promise you, there is a scrumptious dessert to be had.
- 6 Apples
- 4oz Dried Figs, chopped
- 7oz Walnuts, chopped
- Half a teaspoon of cinnamon
- 3oz Vegan Butter (or for home-made, follow this link Vegan Butter in a hurry)
- 2 Tbsp Maple Syrup
- 4oz Dates (soaked in warm water for 10 minutes)
- Preheat oven to 200 C. Cut the tops off the apples (reserve if you wish) and scoop out the core, without cutting through to the bottom.
- In a bowl, mix the figs, walnuts and cinnamon with the butter. Then add the maple syrup. Stuff the mixture into the apples and put the reserved apple tops back on.
- Place the apples on a baking a tray and bake for 10-12 minutes, until they start to soften and the filling has melted.
- Meanwhile, place the soaked dates into a blender and blend until you get a sauce like consistency. Add a pinch of salt.
- Remove the apples from the oven and leave to stand for a few minutes. When ready, serve with the date sauce.
– ENJOY –