Apricot Steamed Pudding
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup dried apricots
- 1cup granulated sugar
- 2tablespoons fresh lemon juice
- 1stick plus 1 tablespoon unsalted butter, cut in small pieces
- 2large eggs
- 2cups very fine, fresh white bread crumbs (from 5 slices of bread)
Nutritional analysis per serving (8 servings)
375 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 6 grams protein; 219 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.
Powered by
Preparation
- Step 1
In a 1½-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and ½ cup sugar. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 7 minutes. Prick plastic wrap to release steam.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes