Ingredients with Measurements:
- 1 cup dried apricots
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Special equipment needed:
- 8-inch square baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease an 8-inch square baking dish with butter or cooking spray.
3. In a large mixing bowl, combine the almond flour, sugar, and softened butter. Beat with an electric mixer until creamy.
4. Add the eggs, one at a time, and beat until well combined.
5. Stir in the milk, vanilla extract, almond extract, salt, and cinnamon.
6. Add the dried apricots to the mixture and stir until evenly distributed.
7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
8. Bake for 35-40 minutes or until the pudding is set and golden brown on top.
9. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 289
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 77mg
Sodium: 170mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 32g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or any other nut flour.
- Dried apricots can be substituted with any other dried fruit, such as raisins or dates.
- Butter can be substituted with margarine or coconut oil.
- Milk can be substituted with almond milk or any other non-dairy milk.
Variations:
- Add chopped almonds or other nuts to the pudding mixture for extra crunch.
- Serve the pudding with whipped cream or vanilla ice cream.
- Top the pudding with sliced apricots or other fresh fruit.
Tips and tricks:
- Soak the dried apricots in warm water for 10-15 minutes before adding them to the pudding mixture to soften them up.
- Make sure the butter is softened before mixing it with the other ingredients to ensure a smooth and creamy texture.
- Use a toothpick or knife to check if the pudding is fully cooked. If it comes out clean, the pudding is ready.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until warm.
Presentation ideas:
Serve the pudding in individual bowls or ramekins and garnish with whipped cream and sliced almonds.
Garnishes:
Whipped cream, sliced almonds, fresh fruit
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, roasted vegetables
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the mixture.
- If the pudding is too wet, add a little more almond flour to the mixture.
Food safety advice:
Make sure to cook the pudding until it is fully set and golden brown on top to ensure it is safe to eat.
Food history:
Puddings have been a popular dessert in England since the 17th century. They were traditionally made with suet, a type of fat, and flour. Over time, different variations of pudding have been created, including sweet puddings like the Apricot and Almond Pudding.
Flavor profiles:
The Apricot and Almond Pudding has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the pudding warm or at room temperature with a dollop of whipped cream and sliced almonds on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A