Chia pudding makes a delicious breakfast but is also a great idea heading into the Yom Kippur fast as it's super hydrating. I’ve given this a Rosh Hashanah/autumnal feel with apple, honey and cinnamon flavours. The cinnamon will give it a brown hue so I used less in mine. If you want a lighter coloured chia mixture, you may also want to add less. If you’d like to make them for breakfast, add a layer of Greek yoghurt on top of the chia mixture and top with the caramelised apples.

Method:

• Mix the chia seeds and milk in a medium-sized bowl stirring to ensure there are no clumps.

• Add apple puree, honey, vanilla extract and cinnamon. Mix to combine. Leave for 10 minutes or so and mix again to disperse any clumps of seeds.

• Cover and refrigerate overnight.

• To make the caramelized apples: put the diced apples and cinnamon in a pan with a splash of water — the apples will produce more liquid as they cook so you don’t need much. Cook over a medium to high heat until tender. Add the honey and cook further until golden and caramelised. Set aside to cool.

• Assemble just before serving by spooning apple puree into the base of each pot. Top with an eighth or a quarter of the chia mixture (depending on how many pots you are making) and then a few caramelized apples and scattering of toasted pecan nuts (if using).
  

• If you have any over, refrigerate them for 1 - 2 days. The caramelised apples will release some liquid so they won't look as pretty, but will still taste delicious.

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