LEMON & APRICOT PUDDING

         

       Despite the large number of traits that I share with my dad, there are quite a few subtle differences between us like take for example, our flavor preferences. Him and my brother are so into the citrus flavors when it comes to desserts and candy that it’s almost unhealthy! I, on the other hand run the opposite direction when someone even tries to offer me something lemony or orangey. I’m not a fan of tangy desserts and prefer my dessert comfortably sweet. But this Lemon and Apricot pudding almost completely changed my mind! For one, it has just a hint of lemon in it. And served with custard it tasted amazing! Yeah, i’m still not a fan of lemon flavor, but I wouldn’t mind trying some if i’m offered. Then if i love it, I might even end up asking for or serving myself a few more helpings like how i did with this dessert! :D That’s how yummy it was! Those of you who are lemon-lovers would love this pudding! Even the non-fans, do try it out ‘coz you might end up changing your minds! And anyway, what’s life without a little zest, yeah!? :P Found this recipe in my favorite dessert recipe book. And made it on my Dad’s Birthday. Oh, and do I need to mention that he loved it!!!? :D

Ingredients:

125 g/4 oz ready-to-eat dried apricots
3 tbsp orange juice, warmed
50 g/2 oz butter
125 g/4 oz caster sugar
juice and grated rind of 2 lemons
2 medium eggs
50 g/2 oz self-raising flour
300 ml/1/2 pint milk
custard or fresh cream, to serve

Method:

Preheat the oven to 180 c/ 350 F/ Gas Mark 4. Oil a 1.1 litre/2 pint pie dish.

Soak the apricots in the orange juice for 10-15 minutes or until most of the juice has been absorbed, then place in the base of the pie dish.

Cream the butter and sugar together with the lemon rind until light and fluffy.

Separate the eggs. Beat the egg yolks into the creamed mixture with a spoonful of flour after each addition. Add the remaining flour and beat well until smooth.

Stir the milk and lemon juice into the creamed mixture. Whisk the egg whites in a grease-free mixing bowl until stiff and standing in peaks. Fold into the mixture using a metal spoon or rubber
spatula.

Pour into the prepared dish and place in a baking tray filled with enough cold water to come halfway up the sides of the dish.

Bake in the preheated oven for about 45 minutes, or until the sponge is firm and golden brown. Remove from the oven. Serve immediately with the custard or fresh cream.

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2 Comments (+add yours?)

  1. nymawaheed
    Oct 08, 2012 @ 13:36:58

    Looks yummy!!!will try out soon!!

    Reply

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