Bramley Apple and Cinnamon Risotto

More than just a rice pudding, Claire Clark's sweet, caramel-drenched dessert is ideal for a dinner party or Sunday lunch treat
By Claire Clark
Bramley Apple and Cinnamon Risotto
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes plus chilling time
  • Effort: medium


  • 50 g unsalted butter
  • 100 g risotto rice, rinsed
  • 600 ml Bramley apple juice
  • 2 Bramley apples, peeled and grated
  • pinches freshly grated nutmeg
  • pinches ground mixed spice
  • caster sugar, to sweeten

For the Cinnamon Custard

  • 500 ml double cream
  • 7 medium egg yolks
  • 50 g caster sugar
  • 1 tsp ground cinnamon

For the Stewed Apples

  • 4 Bramley apples, peeled, cored and roughly chopped
  • 150 ml organic cider
  • caster sugar, to sweeten

For the Caramel Sauce

  • 100 g sugar

Tips and Suggestions

when making the custard, have the blender already set up - you need to transfer the custard quickly so it does not continue to cook and separate. If the custard does separate, blending it will bring it back together to a creamy sauce.

For a restaurant finish, decorate the risotto with a few apple balls poached in cider and pour over a little caramel sauce.

This dessert is great with a glass of chilled Pedro Ximenez sherry or with shortbread.


1. Melt the butter in a non-stick frying pan, add the rice and stir over a medium heat until it is coated in the butter. Add a third of the apple juice and all the grated apple. Stir well.

2. Lower the heat and cook slowly until the apples break down and the juice has been absorbed. Keep adding more juice as it is absorbed, stirring regularly.

3. When all the juice has been absorbed, check to see if the rice is cooked. If not, add a little extra juice and continue to cook until the rice is soft. Remove from the heat, stir in the spices and sweeten to taste with sugar.

4. Spoon into glasses or individual dishes and level the top with the back of the spoon. Leave to cool. Chill until set.

5. For the cinnamon custard bring the cream to the boil in a saucepan. Beat the egg yolks with the sugar in a bowl. Once the cream has come to the boil, pour it over the yolks and sugar, stirring all the time. Mix well and return to a clean pan.

6. Over a low heat, stir the custard with a wooden spoon until it thickens slightly and just begins to bubble around the edge of the pan - do not let it boil. Immediately remove from the heat, pass through a fine sieve and transfer to a blender.

7. Add the cinnamon and blend for a few seconds, until the custard becomes lighter and slightly more viscous. Spoon on top of the risotto and return to the fridge.

8. For the stewed apples: put the chopped apples in a pan, add the cider and cook gently until soft - the apples should break down completely to form a soft compote. Continue cooking until any excess liquid has evaporated, sweeten to taste with sugar and leave to cool completely.

9. For the caramel sauce: put the sugar and enough water to cover it in a small saucepan and bring to the boil. When the mixture becomes a rich golden colour, remove from the heat and set aside to cool, stirring in a little water to create a glossy sauce.

10. Spoon the chopped apple mix onto the desserts, pour over the caramel sauce and serve.

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