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 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
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
CANADIAN PUDDING
From a church or club cookbook called, "Sugar Plum Fairy" from a used bookstore in North Carolina.
Provided by Recipe Junkie
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients above together and pour into a greased baking dish or pan.
- Pour boiling water, butter, brown sugar and vanilla over first seven ingredients.
- Bake at 300 degrees for 30 minutes.
- Cut into squares and turn upside down.
- Sauce will be on the bottom.
- Serve hot and plain, or with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 611.6, Fat 11.3, SaturatedFat 2.5, Cholesterol 6.8, Sodium 633.5, Carbohydrate 124.4, Fiber 3.1, Sugar 91.1, Protein 7.8
CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE
Traditional Christmas pud is not universally popular, especially with children - this wonderfully moist chocolate version could be the answer
Provided by Mary Cadogan
Categories Dessert
Time 3h10m
Number Of Ingredients 15
Steps:
- Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
- Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
- In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
- Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
- Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
- Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
- Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
- Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
AS-YOU-LIKE-IT STEAMED PUDDING
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
Provided by Cassie Best
Categories Dessert, Dinner
Time 3h15m
Number Of Ingredients 9
Steps:
- Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
- Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
- Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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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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