APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
APRICOT PUDDING
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
- Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
- Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
- Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
- Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
- Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
- Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
- Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.
APRICOT-COCONUT PUDDING
I sadly can't take full credit for this, it originally came from a vegan cookbook, but either way it's so very yum!
Provided by SamiBTX
Categories Dessert
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours.
- Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt.
- Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.
APRICOT-COCONUT SQUARES
The yummiest apricot-coconut squares you've ever tasted!
Provided by Jo Whattam
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g
APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
COCONUT BREAD PUDDING WITH DRIED APRICOTS
Categories Dairy Egg Dessert Bake Apricot Coconut Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.
- Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
- Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
CANADIAN NATIONAL STEAMED APRICOT PUDDING
This recipe was taken from a 1930s recipe card given out by the Canadian National railway and is submitted mainly for historical interest.
Provided by Dan-Amer 1
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar together, then add the eggs, one at a time and blend each in until well mixed. Sift together the flour and the baking powder and add this to the butter-sugar-egg mixture, stirring all the time. Make sure the mixture is uniform. Then add the milk and blend it in well. Finally stir in the apricots. Pour the mixture into a greased pudding mold, put the top on the mold and steam the pudding for two hours. Serve while warm with a sauce of your choice.
Nutrition Facts : Calories 693, Fat 39.1, SaturatedFat 22.9, Cholesterol 304.2, Sodium 692, Carbohydrate 73.5, Fiber 1.7, Sugar 36.4, Protein 14
APRICOT STEAMED PUDDING
Provided by Barbara Kafka
Categories weekday, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a 1 1/2-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and 1/2 cup sugar. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 7 minutes. Prick plastic wrap to release steam.
- Remove from oven, and uncover. Scrape mixture into a blender, and puree. Scrape down sides of blender. Add lemon juice, and blend until smooth. Put puree into a medium bowl, and let stand 15 minutes or until cool.
- Place a 2-quart souffle dish on parchment paper. Lightly trace around the base with a pencil. Cut out the paper disk just inside the pencil marking. Grease the dish and both sides of the paper using 1 tablespoon of the butter.
- Place the remaining sugar and butter in the work bowl of a food processor, and process until smooth. With processor running, add the eggs one at a time to combine. Add the apricot puree, and process until completely incorporated.
- Return apricot mixture to the bowl, and gently fold in the bread crumbs until well combined. Pour the mixture into the prepared souffle dish. To remove the air bubbles, firmly rap dish on counter. Cover tightly with microwave plastic wrap. Cook 12 minutes. Prick plastic to release steam.
- Remove from the oven, and uncover. Cover with a heavy plate, and let stand for 15 minutes. Unmold; remove parchment paper, let cool about 5 minutes and serve.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 219 milligrams, Sugar 35 grams, TransFat 1 gram
APRICOT COCONUT WHITE CHOCOLATE PUDDING
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Dessert Quick and Healthy Quick & Easy Yogurt Seed White Chocolate Coconut Apricot Dried Fruit Plum
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pudding:
- In a heat-proof medium bowl set over a pan of gently simmering water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.
- For the candied pecans:
- In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.
- To plate:
- Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.
APRICOT COCONUT BALLS
I appreciate that these fruity candies are easy to prepare and can be made ahead of time. They're a nice alternative to chocolate sweets. -Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 122 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 41mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
NUTTY APRICOT & CINNAMON PUDDING
A sticky, spicy and moreish pudding - brilliant way to round off a winter meal
Provided by Good Food team
Categories Brunch, Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.
- Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 63 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.82 milligram of sodium
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