Apricot Pudding
- Total Time
- 40 minutes
- Rating
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Ingredients
- 1cup all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- 1cup milk
- 1tablespoon melted butter
- 1teaspoon white vinegar
- 1cup sugar
- 1large egg
- 1tablespoon apricot jam
- 1cup sugar
- ½cup heavy cream
- ½cup milk
- 4ounces butter
For the Pudding
For the Sauce
Nutritional analysis per serving (6 servings)
612 calories; 28 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 1 gram dietary fiber; 72 grams sugars; 6 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
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