Apricot Pudding

Name: Apricot Pudding
Ingredients: A few halved apricots and chopped almonds or pistachio nuts, to decorate; 20 g (¾ oz) gelatine (2 tablespoons); 150 ml (¼ pint) hot water or juice from the tinned apricots; 1½ kg (3 lb) dessert apricots or 2 large tins (820 g/1 lb 13 oz each) apricots, drained; Whipped double cream (optional); Juice of 2 oranges (150 ml/¼ pint juice); Juice of ½ lemon; Caster sugar

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

The use of gelatine is a recent innovation in the Middle East, but this pudding, which was an aunt’s speciality, is a favourite of mine and so I feel compelled to include it.

Ingredients

1½ kg (3 lb) dessert apricots or 2 large tins (820 g/<

Dessert

Method

Choose sweet ripe apricots. Remove the stones and turn the apricots into a purée either by rubbing them through a sieve or by putting them in a food processor with the orange and lemon juice. Add caster sugar if required, depending on the sweetness of the fruit, and the gelatine, which has been stirred in a little hot water or fruit juice until completely dissolved. Sie