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Spiced puddings with saffron apricots
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Creamy dessert with cardamom-infused syrupy fruit and crunchy pistachios, inspired by Arabic coffee flavors.
Ingredients:
  • 375ml (1 1/2 cups) pouring cream
  • 155g (3/4 cup) caster sugar
  • 1/2 tsp cardamom seeds, crushed
  • 875ml (3 1/2 cups) milk
  • 135g (3/4 cup) rice flour
  • 15.00 gm cornflour (see note)
  • 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
  • 200g dried apricots, halved
  • 500ml (2 cups) boiling water
  • Large pinch of saffron threads
  • 140g (2/3 cup) caster sugar
Instructions:
  • In a large heatproof bowl, combine the apricots and boiling water, then sprinkle with saffron. Let it sit for 3-4 hours until the apricots are plump.
  • Pour the apricot mixture into a saucepan, sprinkle in the sugar, and heat over medium heat until the sugar dissolves. Stir occasionally as it cooks. Let it simmer for about 5 minutes or until the apricots are tender. Allow it to cool, then cover and refrigerate.
  • In a saucepan over medium heat, mix cream, sugar, and cardamom seeds with 560ml (2 1/4 cups) of milk. Heat until simmering, stir occasionally until sugar dissolves. In a separate heatproof bowl, whisk the remaining milk with rice flour and cornflour until smooth.
  • Whisk in the cream mixture gradually to the rice flour mixture until a smooth paste forms. Transfer the mixture back to the saucepan over medium heat and cook for 2 minutes until it boils and thickens. Let it cool before dividing it among six 300ml glasses. Chill in the fridge for 4 hours before serving.
  • Sprinkle on the saffron-infused apricots and pistachios for a burst of vibrant flavors.

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