Apricot, cardamom and pistachio puddings
Indulge in the exotic flavors of Apricot, Cardamom, and Pistachio Puddings. This delightful recipe blends the sweetness of dried apricots with the aromatic warmth of cardamom, crunchy pistachio nuts, and a hint of honey. Perfectly complemented by a splash of orange juice, these delicate puddings are both a treat and a sophisticated dessert choice. Light, fluffy, and easy to make, they're sure to impress your guests and satisfy your sweet tooth.
Cook time 18 min
Prep time 5 min
Ingredients:
1/2 cup dried apricots1 cup self-raising flour
1 tsp baking powder
1 tsp cardamom
2 tbsp pistachio nuts
3/4 cup milk (1% fat)
2 eggs
1 tbsp honey
1 cup orange juice
1 tbsp sugar
Apricot, cardamom, and pistachio puddings are a delightful and aromatic dessert that combines the sweetness of apricots, the warmth of cardamom, and the crunch of pistachios. Perfect for any occasion, these puddings are both flavorful and easy to make. Follow this simple recipe to create a memorable treat that will impress your family and friends.
Instructions:
- Preheat your oven to 180°C (350°F).
- Grease a muffin tin or individual pudding molds.
- Chop the dried apricots into small pieces.
- Place them in a small bowl and cover with warm water. Let them soak for about 10-15 minutes to soften.
- Drain the apricots and set aside.
- In a large mixing bowl, combine the self-raising flour, baking powder, ground cardamom, and chopped pistachio nuts.
- Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, whisk together the milk, eggs, and honey until well combined.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the well and gently fold together until just combined. Do not overmix.
- Carefully fold in the soaked and drained apricots.
- Spoon the batter evenly into the prepared muffin tin or pudding molds.
- In a small saucepan, combine the orange juice and sugar.
- Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Once the mixture reaches a boil, reduce the heat and let it simmer for about 5 minutes until slightly thickened.
- Place the puddings in the preheated oven.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a pudding comes out clean and the tops are golden brown.
- Remove the puddings from the oven and allow them to cool in the tin or molds for about 5 minutes.
- Carefully remove the puddings from the tin/molds and place them on a serving plate.
- While the puddings are still warm, drizzle the prepared orange syrup over the top of each one.
- Serve the apricot, cardamom, and pistachio puddings warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Soak apricots: Soak the dried apricots in warm water for about 10 minutes before chopping them. This makes them easier to chop and helps to intensify their flavor.
- Consistent mixing: Ensure all the dry ingredients are well-sifted to avoid lumps and to ensure even distribution of the baking powder and cardamom in the batter.
- Nut variations: You can toast the pistachio nuts lightly before chopping them to enhance their flavor. Alternatively, try using other nuts like almonds or walnuts for a different taste.
- Watch the oven: Keep an eye on the oven while baking since oven temperatures can vary. Check the puddings a few minutes before the cooking time is up by inserting a toothpick into the center; if it comes out clean, they are done.
- Serving suggestions: These puddings can be served with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra honey for added richness.
Your apricot, cardamom, and pistachio puddings are now ready to be enjoyed. The combination of dried apricots, cardamom, and pistachio nuts creates a unique and satisfying dessert that is sure to please. Serve warm with a drizzle of honey or a dusting of powdered sugar for an extra touch of sweetness. Enjoy your homemade pudding with pride!
Nutrition per serving
4 ServingsCalories 330kcal
Protein 12g
Carbohydrates 54g
Fiber 3.42g
Sugar 22g
Fat 7g
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