Serves 8
Calories (Per serving): 333
Carbs: 59g
Fat: 10g
Protein: 2g
irresistibly creamy, fragrant apricot pudding
INGREDIENTS
1 packet of Natural Apricot Paste
500 ml Water
2 TBSP Sugar
2 TBSP Cornflour
50 g Unsalted Butter
1 cup dried Apricot
GARNISH
Freshly ground pistachio
Roasted Almonds
Roasted pine nuts
INSTRUCTIONS
Cut the Apricot paste into small squares & soak in 500 ml of water for an hour or so. (The paste should have melted and formed a juice-like texture).
Take two tablespoons of the juice and place in a small bowl, add 2 TBSP sugar and 2 TBSP of corn flour. Mix well to form a cornstarch slurry.
Dissolve the cornstarch slurry in the remaining of juice until no lumps are visible.
Place the mixture in a deep pot over a medium heat & bring to a gentle boil.
Let the pudding simmer until thickened (a few minutes).
Remove from heat & add the 50 g unsalted butter, mix well.
Thoroughly wash 1 cup of dried apricots & mix into the pudding.
You should be left with a bright orange, silky & ever so slightly shiny pudding.
Pour into individual serving plates, or a large sharing plate and garnish with nuts.
Serve cold or at room temperature.
GARNISH
Garnish with freshly roasted almonds, pine nuts & a little ground pistachio for colour.
RECIPE NOTES
Feel free to add more sugar if you find the pudding isn't sweet enough- but for me, its the perfect balance, especially when served with a sharp, white, Bulgarian cheese.
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