Recipes

APRICOT PUDDING
  • Ingredients
  • 1 half load of pasta dough made into tagliatelle
  • 4 ounces dried apricots
  • 1 cup warm water cinnamon stick
  • 2 tablespoons fresh orange juice
  • 2 teaspoons finely grated orange rind
  • 1/2 cup brown sugar
  • 2 teaspoons arrowroot blended with
  • 2 teaspoons water
  • 1 ounce bread crumbs, made from stale bread
  • 1/4 cup ground walnuts
  • 1/2 cup butter or margarine, melted
Directions
  1. Place apricots in a bowl, pour warm water over and set aside to soak for 1 hour
  2. Drain apricots and reserve liquid
  3. Place apricots, 2 tablespoons reserved liquid, cinnamon stick, orange juice, orange rind and 1 tablespoon brown sugar in a saucepan
  4. Bring to a boil, then reduce heat, cover and simmer for 10 to 15 minutes or until apricots are tender
  5. Stir arrowroot mixture into apricot mixture and cook for 2 to 3 minutes longer or until mixture thickens
  6. Remove pan from heat and set aside to cool
  7. Cook tagliatelle until al dente, drain and set aside
  8. Coat a buttered 8-inch souffle dish with bread crumbs
  9. Place one-third tagliatelle in base of soufle dish and top with half apricot mixture
  10. Repeat layers, sprinkle with walnuts and remaining sugar, and top with remaining tagliatelle
  11. Pour butter over pudding and bake for 25 minutes at 375F
  12. Turn onto a plate and cut into wedges to serve.


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