Helen Goh’s recipe for baked apples with lemon and tahini | The sweet spot

A wholesome and indulgent pudding that’s a great way to use up dried fruit left over from the festive seasonAfter the excesses of December, these baked apples are a light, refreshing vegan pudding. The filling makes good use of any dried fruit lingering still from Christmas, and is brightened with lemon and bound with nutty tahini. As the apples bake, they turn yielding and fragrant, while the sesame oat topping crisps to a golden crown. Serve warm with a splash of cream, yoghurt or ice-cream (dairy or otherwise), and you have comfort that feels wholesome and indulgent. Continue reading...