Apricot Pudding

Preparation info
    • Difficulty


Appears in

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.


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


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