You need: 4 Ramekins 10 x 5 cm, Preparation time 15 mins, Cooking time 30 mins
• Bulgur wheat, 200 g
• Unsweetened soy milk, 280 ml
• 2 cinnamon sticks or a teaspoon of cinnamon powder
• brown sugar, 2 tbsps
• half orange rind
• Unsalted butter, to taste
• Raisins, a handful
• Dark chocolate chips or Chopped dark chocolate
Pre-heat the oven to 180C.
Soak raisins in lukewarm water for at least 15 mins.
Heat the milk with sugar in a saucepan along with cinnamon sticks or cinnamon powder and the orange rind. Bring to a boil and then pour the bulghur wheat, by stirring until the bulghur will have absorbed the milk.
Remove both cinnamon sticks and orange rind.Tip: if the milk won’t be completely absorbed, worry not, it will dry out during oven-baking.
Squeeze well the raisins and dry them with kitchen paper or a kitchen cloth.
Butter both the bottom and the sides of each ramekin.
Put a little quantity of Bulgur into each ramekin by pressing a bit with a spoon, add raisins or chocolate chips, then add another spoonful of Bulgur.
Sprinkle a bit with brown sugar over each ramekins, bake to 180C for about 7-8 mins.
Allow to cool down a little at room temperature, then serve.
Tip: try it also with dates or raspberries/blueberries or with the addition of cardamom seeds