Apricot Pudding
A delightful apricot pudding featuring tender bread crumbs, sweet dried apricots, and toasted marshmallows, perfect for comforting dessert lovers and family gatherings.
Ingredients
Instructions
- Saturate the bread crumbs with the juice drained off the stewed fruit or a little hot water.
- Add the stewed and riced apricots and the beaten egg yolk to the soaked bread crumbs.
- Stir in the sugar.
- Beat the egg white until stiff and fold it into the fruit mixture.
- Pour the pudding into buttered ramekins or a glass baking dish.
- Bake in a moderate oven at 350°F (175°C).
- When nearly done, remove from the oven, top with a marshmallow, and return to the oven until the marshmallow is toasted.
Tips & Substitutions
For a richer flavor, consider using homemade bread crumbs. If you don't have dried apricots, you can substitute with other dried fruits like peaches or prunes. To enhance sweetness without adding more sugar, try mixing in a bit of honey or maple syrup. Ensure the egg whites are beaten to stiff peaks for a fluffy texture.
Serving Suggestions
Serve the apricot pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of fresh berries or a light fruit salad. For a delightful breakfast option, consider serving it alongside Applesauce Pancakes for a fruity brunch.
Storage & Reheating
Store any leftover apricot pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Pudding contains roughly 974 calories, with 26g protein, 190g carbohydrates, and 12g fat. It is an excellent source of iron (60% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1343mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Fresh apricots can be used, but they will need to be cooked down and sweetened, as they are less sweet than their dried counterparts. You might need to adjust the sugar in the recipe to balance the flavors.
Is there a way to make this pudding vegan?
Yes, you can substitute the egg with a flaxseed meal or a commercial egg replacer. Additionally, use a plant-based milk instead of any dairy in the recipe to maintain the texture and moisture.
What can I serve with apricot pudding?
This pudding pairs well with a light cream sauce or a drizzle of caramel for added sweetness. For a refreshing contrast, serve it with a scoop of lemon sorbet or a side of yogurt for a creamy touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).