Nutty Apricot & Cinnamon Pudding
This delightful recipe combines the sweet flavors of Medjool dates, dried apricots, and honey with warm spices and orange juice to create a luscious syrup. Nestled between layers of moist Madeira cake and topped with crunchy mixed nuts, these individual date and apricot sponges are a delightful treat that pairs perfectly with cream or ice cream.
— Constant Cookbook
Ingredients
- 6 Medjool dates , stoned and roughly chopped (see try below)
- handful chopped dried apricots
- 1 tsp ground spice
- 2 tbsp honey
- 150ml orange juice
- handful chopped mixed nuts
- 1 Madeira cake (loaf)
Instructions
- Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.
- Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 479 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 63 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.82 milligram of sodium
Comments
No comments found.