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.
WHOLE WHEAT HONEY DOUGHNUTS WITH APRICOT JELLY
Steps:
- In a small saucepan, combine water, orange juice and honey. Heat to 110 degrees F. Add the yeast and stir to dissolve. Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment. In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed. Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm draft-free location for 1 1/2 hours to rise. Remove dough from bowl and place on a floured surface. Roll out to 1/4-inch thick and cut into 3-inch circles. Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes. In a deep pot, heat the vegetable oil to 360 degrees. Fry the donuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown. In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar. Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of the doughnut and gently squeeze the filling evenly into all of the doughnuts.;
UKRAINIAN GRAIN PUDDING
Provided by Tracey Seaman
Categories Fruit Nut Dessert Bake Christmas Raisin Apricot Almond Barley Winter Christmas Eve Poppy Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
- Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
- Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
- In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
- Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
- In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.
APRICOT & ORANGE RICE PUDDING
Rice pudding with a fruity zing - made in the microwave
Provided by CJ Jackson
Categories Dessert, Treat
Time 17m
Number Of Ingredients 8
Steps:
- Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
- Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.
Nutrition Facts : Calories 325 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
APRICOT BREAD PUDDING
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
- Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams
APRICOT HONEY WHEAT PUDDING
A speciality of the northwestern region on India, where wheat is a staple, this sweet dish is served as a dessert or a delicious breakfast treat. If apricots are not available, it can be made with any type of chopped, dried fruit. The leftovers can be served cold or reheated in the microwave.
Provided by morgainegeiser
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
- Add milk, honey, apricots, cinnamon, and cardamom.
- Increase heat to medium and stirring occasionally bring mixture to a boil.
- Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
- Stir constantly near the end of cooking time to keep mixture from sticking.
- Remove saucepan from heat and stir in vanilla and almond extracts.
- Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
- This dessert can be served hot, warm or at room temperature.
Nutrition Facts : Calories 143.5, Fat 1, SaturatedFat 0.2, Cholesterol 1.2, Sodium 44.9, Carbohydrate 32, Fiber 1.4, Sugar 24.2, Protein 3.6
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- Grease a ceramic bowl with butter and sprinkle with the extra tablespoon of sugar and a tablespoon of the reserved syrup. Pile half the drained apricots in the bottom of the bowl, and cut the rest into a large dice. Set aside while you make the batter.
- Put the softened butter, sugar, eggs and orange water into a large mixing bowl. Sift the whole wheat flour, almond flour, salt and baking powder over it. Beat together with an electric whisk until well blended. If the mixture seems stiff, add a tablespoon of milk or a little of the reserved apricot syrup to bring it to dropping consistency, where a small amount of the batter will fall off a spoon if gently shaken. Gently fold in half the diced apricots. Pile the batter gently into the bowl covering the apricots. Lightly smooth the top with a spatula.
- Tear off a piece of parchment paper larger than the rim of the bowl. Fold a double pleat in the center and place the paper over the top of the bowl, folding the edges under the rim. Secure the paper by tying twine tightly around the bowl.
- Set the bowl on a trivet or coaster inside a large saucepan. Pour enough boiling water into the saucepan to come up to about ⅓ of the bowl. Bring to a boil. Turn the heat down, cover with a lid and simmer for 1 hour. Check from time to time that there is still enough water in the pan.Always add boiling water during steaming to keep the heat up, never cold.
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