Now that it is starting to get a bit colder, I thought it time to roll out an old favourite tonight - this creamy millet apple pudding.
I used to make this for Sylvia when she was younger. For a period, she lived on this pudding and her favourite chocolate pudding.
She is growing up so fast and is quickly becoming more independent, so for me this pudding is a nice warming reminder of her baby days.
These days when I ask Sylvia if she would like to help me cook, she says: "Sorry mummy, I'm too busy". When I ask her what she did at playgroup, she sighs and says: "Oh mummy, I'll tell you later".
Pass me the pudding!
This pudding also makes a nice change from porridge for breakfast and is a healthy, comforting dessert.
Creamy Millet Apple Pudding
1/4 cup dry, hulled millet, ground to powder in a coffee grinder
2 cups non-dairy milk (I use a combination of rice, soy and oat milk)
1/4 cup sultanas
1 apple, peeled and grated
2-3 tbsp sugar
dash of cinnamon
Put the ground millet, milk, sultanas and grated apple into a saucepan, stir and heat over low to medium heat until the pudding thickens a bit, about 20 minutes. Stir every now and then to make sure it doesn't stick to the bottom of the pan or get lumpy. Add in sugar and cinnamon and heat for a few more minutes. The pudding will thicken as it cools. Eat it hot or cold!