Citrus Apricot Puff Pudding Recipes

APRICOT PUDDING

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.

APRICOT PUDDING

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 PASTRY

Steps:

• For the dough:.
• Sift flour, baking powder and sugar into bowl.
• Add lemon rind and butter.
• Work butter into flour mixture as for pie crust.
• Add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough.
• Gather into ball and divide into 4 parts.
• Put one part to the side.
• Pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan.
• Bake in 350 degree F. oven for 12 minutes to set the dough.
• Remove from oven and spread with Apricot Filling.
• For the filling:.
• Place apricots in saucepan and pour enough water to cover apricots by an inch.
• Cook over medium heat until apricots are soft and liquid has been reduced, stirring occasionally so they don't stick to pan.
• Mash apricots with a fork or an immersion blender to a somewhat smooth puree.
• Add sugar to desired sweetness.
• Filling must be thick and not runny.
• Finish assembling:.
• Roll remainder of dough to 1/8" thickness and cut into 1/2" strips with pie jagger or knife.
• Arrange diagonally in lattice fashion over apricots, or you can roll pieces of dough into 1/4" diameter and arrange as above.
• Bake in 350 degree F. oven for approximately 30 minutes or until lightly browned around edges.
• Before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces.
• NOTE: I like to trim the edges of the pastry before cutting into serving pieces. It looks better, and the trimmings are delicious with coffee as the baker's reward for the work!

SCHOOL DAYS CITRUS PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

FAVORITE PUFF PUDDING

Steps:

• Preheat oven to 325 degrees.
• Beat butter, sugar and lemon peel in large bowl until light and fluffy.
• Beat in egg yolks.
• Stir in lemon juice, flour, cereal and milk.
• (Mixture will look curdled, but this will not affect finished product).
• In a separate bowl, beat egg whites to stiff peaks.
• Gently stir in beaten egg whites.
• Pour into greased 1 quart baking dish.
• Place dish in a pan of hot water.
• Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
• (Pudding will have a cake-like layer on top with custard below).
• Serve warm or cold with cream or whipped cream, if desired.
• Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
• Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
• Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
• Enjoy!

CHEDDAR-APRICOT PUFFS

Steps:

• Unfold puff pastry sheet on a lightly floured surface, and sprinkle cheese over pastry. Refold pastry in thirds, then roll out to a 12 1/2-inch square. Cut dough into fifths (5 strips) in one direction, and then the other, to yield twenty-five 2 1/2-inch squares.
• Stir together fruit spread, Dijon, and pepper to combine. Dollop a rounded 1/2 teaspoon of filling in center of each pastry square. Gather the 4 corners of each square up over filling. Pinch and twist the ends, then fold twisted end under, and firmly press to seal. Transfer to a parchment-lined baking sheet, and freeze 30 minutes.
• Meanwhile, preheat oven to 425 degrees. Place pastries 1 inch apart on parchment-lined baking sheet, and bake until golden brown and puffed, about 15 minutes.

SELF-SAUCING CITRUS PUDDING

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

NUTTY APRICOT & CINNAMON PUDDING

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.