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Apricot, cardamom and pistachio puddings
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Prep Time:
5 minutes
Cook Time:
18 minutes
Total Time:
23 minutes
Nutty apricot pudding with citrus-infused syrup for a sweet finish.
Ingredients:
  • Light olive oil spray, for greasing
  • 100g chopped dried apricots
  • 120g (3/4 cup) wholemeal self-raising flour
  • 2.00 gm baking powder
  • 1/4 tsp ground cardamom
  • 40.00 ml pistachio nuts, chopped
  • 160mls (2/3 cup) low-fat milk
  • 2 eggs, separated
  • 28.60 gm honey
  • 2 navel oranges, juiced
  • 20.00 gm caster sugar
Instructions:
  • Preheat oven to 180°C. Lightly spray four 160ml (2/3-cup) ovenproof dishes with olive oil spray. Soak apricots in boiling water for 5 minutes, then drain.
  • In a medium bowl, mix together the flour, baking powder, and cardamom. Stir in the apricots and pistachios. In a separate bowl, whisk together the milk and egg yolks. Add the milk mixture and honey to the flour mixture. Stir until well combined.
  • Whip egg whites with electric beaters until soft peaks form. Gently fold them through apricot mixture using a large metal spoon. Transfer into greased dishes and bake in preheated oven for 18-20 minutes until a skewer inserted into the center comes out clean.
  • In a small saucepan, combine orange juice and sugar. Bring to a boil over high heat, then simmer uncovered for 5 minutes.
  • Using a toothpick, gently pierce the tops of the puddings to create small holes. Next, generously drizzle the syrup over the puddings right before serving. Enjoy!

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